Recipe courtesy of Mariquita Farm in California

2 whole skinless boneless chicken breasts, halved
2 Tbsp. Unsalted butter                                   

2 Tbsp. vegetable oil
4 Tbsp. dry white wine                                    

2 Tbsp. lemon juice
4 chopped garlic scapes                                   

1 Tbsp. drained capers

Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Sauté until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 4.