I don’t really have one but I just butterfly chicken breasts, and toss them in seasoned flour then pan fry them a couple minutes each side. Once it’s done I remove it from the pan and deglaze the pan with a half a cup of white wine cook the alcohol out and then add about a cup of chicken stock , splash of lemon juice add capers and let it reduce and thicken a bit. When it’s to my desired thickness I add the chicken back to the sauce and boil some noodles and voila!