Season chicken with salt and pepper on both sides. Heat a large nonstick skillet with 2 Tablespoons EVOO over medium-high heat.
When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool. To the same skillet, add another Tablespoon of EVOO and butter. Melt butter into EVOO add shallots, garlic and capers. Sauté 5 minutes then add white wine and reduce 30 seconds. Serve with egg noodles. (Serves 6)