Chicken with Lemon and Capers

This is another recipe I found in AllYou magazine. Another quick, easy one with SOME normal ingredients I usually have around.

4 boneless, skinless chicken breast halves (about 5 oz. each)
Salt and pepper
1/3 c flour
3 T unsalted butter
3 T vegetable oil
1/4 c lemon juice
1/2 c white wine
1/4 c capers, rinsed

1. Preheat oven to 200F. Sprinkle chicken with salt and pepper and dredge in flour. Warm 1 T butter and 2 T oil in a large skillet over medium-high heat. Add 2 chicken breast halves; cook until browned, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes longer. Transfer to a platter and tent with foil. Add 1 T oil to skillet; repeat with remaining chicken.
2. Add lemon juice and wine to skillet and bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until thickened, about 5minutes. Remove from heat; stir in capers and remaining 1 T butter. Cook, stirring, until butter melts. Season with salt and pepper. Pour sauce over chicken and serve.
(387 cal, 18g fat (7g sat fat), 122mg chol, 1g fiber, 41g protein, 10g carb, 1,010mg sodium)