Ingredients:

4 skinless, boneless chicken breast halves
3 tsp Urban Accents Fisherman's Wharf, divided
3 Tbsp butter, room temperature, divided
1- Tbsp flour, plus additional
2 Tbsp extra-virgin olive oil
1/3 cup dry white wine
cup fresh lemon juice
cup canned low-sodium chicken broth
cup drained capers

Directions:

Place chicken between 2 large sheets of plastic wrap. Using mallet or rolling pin, lightly pound chicken to inch-thick.  Sprinkle chicken with 2 tsp Fisherman's Wharf.  Mix 1 Tbsp butter and 1- Tbsp flour in small bowl until smooth and set aside. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake of excess. Heat 1 Tbsp oil in heavy large skillet.  Add 2 chicken breasts to skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Wipe out skillet with paper towel and cook remaining 2 breasts the same way.

Bring wine, lemon juice, broth and 1 tsp Fisherman's Wharf to boil in skillet over medium-high heat.  Whisk in butter/flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers and 2 Tbsp butter. Pour sauce over chicken and serve.