Prepare chicken as directed on package. Transfer chicken to platter; tent with foil to keep warm.
Mix 1 Tbsp. butter and 1½ tablespoon flour in small bowl until smooth.
Bring wine, lemon juice and broth 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, parsley and remaining 2 tablespoon butter. Season sauce to taste with salt and pepper.
Pour sauce over chicken and serve.
Ingredients
1 1/2 Tbsp. flour, all-purpose
1/4 cup Magellan® Lemon Juice
3 Tbsp. Nature's Best Dairy® Butter, room temperature
