Flatten chicken breasts slightly between 2 pieces of wax paper. Season chicken with lemon pepper. In a small bowl, lightly beat egg with 2 tablespoons wine. Place flour in a separate shallow bowl. Dip chicken in egg mixture, then in flour to coat. Melt 3 tablespoons butter in a large skillet over medium heat; add chicken. Cook until golden on both sides and no longer pink in the center, about 6 minutes on each side. Transfer chicken to a serving dish. Add remaining wine and butter to drippings in skillet; cook and stir until butter melts. Add capers; heat through. To serve, spoon sauce from the skillet over chicken; sprinkle with parsley.
Tip: Be sure to use tongs to turn pork chops and chicken in the skillet. Tongs won’t pierce the meat like a fork...and all the savory juices will stay inside.
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