2 tablespoons olive oil
1 1/2 pounds chicken cutlets
2/3 cup white wine
2 tablespoons fresh lemon juice
2 tablespoons drained capers
2 tablespoons lemon zest
3 tablespoons chilled butter, cut into pieces
Heat the oil in a large, heavy skillet over medium heat until hot but not smoking. Add the chicken and cook, turning once, for 3-4 minutes on each side, or until browned. Transfer the chicken to a plate and keep warm. Add the wine, lemon juice, capers and lemon zest to the skillet and bring to a boil, stirring and scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes. Whisk in butter, a piece at a time, and cook over low heat for 1 minute. Return the chicken to the pan to heat through.
Transfer the chicken to a serving platter. Pour the sauce over the chicken and serve immediately.