2 large chicken escalopes
plain flour seasoned with salt and pepper
3 tablespoons margarine and 1 teaspoon separated
1/3 cup dry white wine
juice of 1/2 lemon
1 tablespoon capers
1 tablespoon chopped parsley
Place the chicken between 2 sheets of plastic wrap and pound meat with meat mallet until 1/4-inch thickness. Lightly dust each side with seasoned flour. Heat the 3 tablespoons of margarine in a large frying pan. Fry the escalopes over moderately high heat for about 2 minutes on each side, or until golden. Season and transfer to a warm plate. Add the wine to the pan, increase the heat to high and boil until there are just 3-4 tablespoons of liquid left. Add the lemon juice, capers, on teaspoon margarine, and cook, stirring for one 1 minute. Taste for seasoning, then return the escalopes to the pan and heat through for 30 seconds. Sprinkle with parsley and serve at once. Garnish with lemon wedges.