Pound a chicken breast (or slice it in half if you’re lazy like me and it’s partially frozen), salt and pepper, dredge in flour then fry in some olive oil until done. Take it out of the pan. Add juice from half a lemon, 1/4 cup or so white wine, and a spoonful or two of capers and swoosh around until the liquid is reduced. Add a pat of butter and thicken the sauce. Pour it over the chicken. Goes great with mashed potatoes but we just had asparagus tonight since I was lazy. If the snails haven’t eaten all your parsley like they did mine, add some fresh parsley on top.