4 Butterball Fresh Chicken Breasts, pounded flat
1 tablespoon Paul Prudhomme® Poultry Seasonings
1 tablespoons olive oil
5 tablespoons butter (separated)
1/4 cup Stonehaven Chardonnay  wine
1 tablespoon capers

Remove the  chicken from the wrapper and place one at a time into a large zip lock bag.  Using  a rolling pin or the flat side of meat tenderizing mallet, flatten the chicken to 1/4 inch thickness.  Season with the Chef Paul Seasoning. In a large hot frying pan, add the oil, and saué the chicken for one minute. Turn the chicken and sauté for one minute on second side.  Remove  chicken from pan and place on serving plate. Add the wine to the pan and return to the burner.  Reduce wine by 2/3rds. Remove pan from heat and whisk in butter one piece at a time. Add the capers and pour wine sauce over chicken and serve immediately