1 Lb  Skinless Chicken Tenders  ( or boneless skinless chicken breasts)
salt and pepper for seasoning (go easy or omit all together)
 Flour for dredging
3 Tbsp extra virgin olive oil
2 cloves garlic..whole
2Tbsp drained capers  (do not use this if making low sodium)
1/2 c white wine
1-2tbsp unsalted butter
1 lemon - Grated zest and juice 
Chopped fresh flat leaf parsley

Season w salt and pepper..dredge w salt flour.
Over medium high heat, .heat olive oil in frying pan..when its hot add garlic add capers and cook one minute.add chicken and brown on both sides.about 3 minutes per side.
Pour in wine, add butter, lemon zest and juice.let cook a couple minutes til chicken is cooked through and wine reduces and sauce thickens.

Serves 4