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Chicken Piccata

8 boneless chicken breasts halves
6 Tbsp butter, room temperature
2 Tbsp all-purpose flour, plus additional flour for dredging
4 Tbsp olive oil
2/3 cup dry white wine
1/2 cup fresh lemon juice
1/2 cup canned low-salt chicken broth
1/2 cup drained capers
1/4 cup chopped fresh parsley

Mix 2 Tbsp butter and 2 Tbsp flour in small bowl until smooth. Set aside to use later. Lightly pound chicken between 2 large sheets of plastic wrap to 1/4 inch thickness. Sprinkle with salt and pepper. Place additional flour in shallow baking dish. Dredge
chicken in flour to coat; shake off excess. Heat 1 Tbsp oil in heavy large skillet. Add 2 chicken breasts and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Cook remaining chicken breasts, two at a time, using the same method. Bring wine, lemon juice and
broth to boil in a medium skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 4 Tbsp butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve. Makes 8 servings.