2 frozen chicken breasts - mostly, but not completely defrosted
pesto (or a basil, garlic, olive oil mixture) 2 T
1 garlic clove minced
flour - 1/3 C
lemon juice - 3 T
white wine - 1/2 cup
capers - 2T
Slice the chicken breasts into slices about 1/4 inch thick
place about 1/5 C of flour in a shallow dish - add black pepper
dredge the chicken slices in the flour, tapp off excess and set slices aside on a plate
heat 2T olive oil in a large skillet
add chicken slices and cook without moving for about 3 minutes, turn each piece and cook on the other side
when chicken is cooked, add wine, pesto, capers, lemon juice, and garlic to the pan
toss to combine and coat
remove and place chicken slices
add a bit more wine to the pan and deglaze, spoon pan sauce over chicken slices
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