Chicken Piccata

4 boneless, skinless chicken breast halves about 4 ounces each
1/4 teaspoon each salt and freshly ground black pepper
2 teaspoons butter
2 lemons, peeled and sliced
2 teaspoons capers
1 1/2 cups dry white wine

Season chicken breasts with salt and pepper. In skillet over medium high heat, melt butter. Add chicken; cook 3 to 4 minutes, turning once. Transfer to a warm platter. Add lemon slices and capers to skillet; cook 1 minute. Increase heat to high, stir in wine and simmer 5 to 7 minutes or until liquid reduces to 1 cup. Return chicken to pan; cook for 1 minute, turning once, to heat through. Serves 4.

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