Classic Chicken Piccata

Sprinkle chicken with salt and pepper. Place flour in a shallow plate. Coat breasts on both sides; set aside.

Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan. Cook 5 minutes per side. Remove chicken to a platter; cover and keep warm.

Add shallots to pan. Cook, stirring, for 1 minute. Stir in wine, lemon juice and capers; bring to a simmer.

Return chicken to pan; spoon sauce on top. Reduce heat to medium. Cover partially; cook 5 minutes or until cooked through. Stir in parsley before serving.