1 c bread crumbs

4 Tb clarified butter 1/2 c white wine

1/4 c lemon juice -- freshly

2 Tb capers

1 ts garlic - minced

Cut each chicken breast into 4 equal pieces. Pound the pieces between 2 sheets of waxed paper until the are thin.

Press the chicken fillets into the bread crumbs so that both sides are well coated. Heat a large skillet until it is very hot.

Add the clarified butter. Add the coated chicken fillets and saute them for 1 to 2 minutes on each side, or until they are golden brown. Add the wine and lemon juice, and deglaze the pan. Add the capers and garlic. Serves 4.

Restaurant: Carl's French Quarter Typos by Brenda Adams <adamsfmle@aol. Com>