This recipe was originally in a 1989 issue of Food and Wine

Ingredients:

1/4 cup pine nuts
2 whole chicken breasts, boned and split in half
1/2 tsp salt
1/2 tsp fresh ground pepper
1 Tblsp extra-virgin Olive Oil
1/2 cup dry white wine
1 1/2 Tblsp fresh lemon juice
1 Tblsp capers
3 Tblsp unsalted butter

Preheat the oven to 400°F. When hot, spread the pin nuts on a baking sheet and toast until golden brown, about 4 minutes.

Gently pound each chicken breast between 2 sheets of waxed paper until evenly flattened, about 1/4 inch thick. Season with salt and pepper.

In a large skillet, heat the olive oil over moderately high heat until almost smoking. Add the chicken breasts, skinside down and cook until golden brown, about 5 minutes. Turn the breasts over and cook until white throughout, but still moist, about 3 minutes. Arrange the chicken on a large warmed platter and cover loosely with foil to keep warm. Pour off the fat from the skillet.

Add the wine to the skillet, and bring to a boil, scraping up any brown bits from the bottom of the pam. Cook over high heat until reduced by half, about 3 minutes. Add the lemon juice and capers. Remove from the heat and whisk in the butter, 1 Tblsp at a time. Pour any remaining juices from the chicken into the sauce. Pour the sauce over the meat and sprinkle with the toasted pine nuts.