• 1-1/2 lbs. boneless skinless chicken breast halves
• 1 Tbs. unsalted butter
• 3 Tbs. olive oil
• 1/2 cup all purpose flour
• 1 cup dry white wine or chicken stock
• 3 Tbs. lemon juice
• 1 Tbs. tomato paste
• 1 Tbs. capers, rinsed and drained
• 3/4 tsp. oregano, or 1 Tbs. fresh, chopped
• 2 Tbs. sun dry tomatoes, minced

Place chicken breasts between two sheets of waxed paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness. Melt butter in oil in a heavy nonstick skillet over medium high heat. Dredge chicken lightly in flour. Shake off excess. When oil is hot, sauté chicken 2 minutes per side or until done. Transfer to a platter and keep warm. Discard excess drippings. Add wine and lemon juice to skillet, stirring with a wooden spoon to deglaze. Simmer 3-4 minutes until reduced by 1/3. Stir in remaining ingredients. Mix thoroughly and serve over chicken.

Per serving: calories 346, fat 8.6g, 26% calories from fat, cholesterol 106mg, protein 41.3g, carbohydrates 14.4g, fiber 0.9g, sugar 1.9g, sodium 261mg, diet points 8.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.1, Bread: 0.7, Lean meat: 0.0, Fat: 2.1, Sugar: 0.0, Very lean meat protein: 5.1

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The recommended wines are: White Zinfandel, Merlot, or Pinot Noir.