This is my own recipe that my whole family loves.

Need:
4 halved boneless Chicken breasts ~ slice them into thin slices
Almond slices to coat chicken
egg batter (just whole eggs)
1/4 cup white wine
canola oil for browning chicken
3/4 stick of butter or more if needed
garlic minced (lots)
shallott minced 1 small
red pepper 1/2 med sized minced
1/2 to 3/4 jar of drained capers (amount is your choice)
heavy cream
fresh squeezed lemon juice (1 lemon)

Dip chicken slices in eggs and then in almonds (to coat)
saute them in the hot oil till browned ( set aside
when all are browned pour off just the excess oil
add 3/4 stick of butter to pan, melt and stir up bits of pan goodies
add in chopped garlic shallott and red pepper ~ saute till done
add lemon juice and wine to pan and let it boil a bit to reduce alcohol...
Pour in enough cream, about 3/4 cup and let cook till it thickens a bit. Taste and add more lemon if needed (to your taste) add salt and pepper and capers
Place the chicken slices back in pan of sauce and cover for a few minutes till chicken is done. Do not over cook or chicken will be tough Enjoy ~ Osuz