Chicken Breasts with White Wine and Capers

4 chicken breasts, 1/4 inch thick.
1/8 cup olive oil
1/2 small onion, minced
1/4 cup white wine
Dash of sage
1 tbsp. lemon juice
1/2 tbsp. capers, rinsed
1/2 tbsp. fresh chopped parsley

Pound the chicken breasts to 1/4 inch thickness. Cook the chicken in the olive oil for about 3 minutes per side.. Remove.
Add into the saucepan the onion wine and sage. Reduce by almost half. Stir in the lemon juice, parsley and capers.
Add the chicken breasts back into the sauce and cook until the chicken is thoroughly cooked. Do not over cook or the chicken will become tough.
Serve with your favorite rice and some steamed broccoli tossed with a little olive oil and onion powder. Enjoy