4 (3 ounce) boneless, skinless chicken breast halves
1/2 teaspoon no-salt lemon-pepper seasoning
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoon drained capers
Spray a grill rack with cooking spray. Preheat a gas
grill to medium/medium-high or prepare a medium-hot fire
in a charcoal grill, with the rack placed 4 to 6 inches
above the heat. Sprinkle chicken with lemon-pepper seasoning.
Place chicken on the grill and cook 12 to 15 minutes or
until chicken is cooked through and no longer pink, and
its juices run clear, turning once. Keep warm.
Melt 1 tablespoon butter in a small saucepan over medium
heat. Stir in flour; cook, stirring to dissolve any lumps,
for 1 minute. Stir in wine and capers; cook, stirring
constantly for 2 minutes or until mixture is slightly
thickened. Remove from the heat and stir in remaining
1 tablespoon butter. Serve sauce over chicken.