1. Put flour in a resealable plastic bag. Place chicken pieces in bag, seal bag, and shake until all pieces are completely coated. Remove chicken from bag.

2. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium heat. Add a single layer of chicken and cook until golden, about 3 to 4 minutes per side. Remove cooked pieces to a platter and tent with foil to keep warm. Heat remaining 1 Tbsp. oil and cook remaining chicken in the same way.

3. Drain pan of any extra fat. Add broth, lemon juice, and wine to deglaze pan,scraping up any browned bits on the bottom and sides. Cook down until pan juicesare slightly reduced and thickened, about 5 minutes. Return chicken to the pan, along with parsley, sage, and capers. Cook for 1 more minute.

4. Stir in butter, salt, and pepper and adjust seasoning to taste. Serve warm or store in an airtight container and refrigerate up to 3 days.

Source: Hannaford fresh Magazine, January - February 2011