Company Chicken Scallops with Lemonade Rice

Cut each breast half into 3 or 4 scallops and place between sheets of plastic wrap; pound with mallet until thin.

In flat dish, place 1/2 cup of the flour, salt and pepper; dredge chicken to coat.

In large heavy skillet over medium high heat, place butter and olive oil. Add several chicken scallops at a time and brown about 1 minute on each side; remove to platter.

To skillet, add wine and lemon juice; bring to soft boil. Whisk in remaining 1/2 teaspoon flour.

Add capers and simmer 2 minutes.

Serve 2 or 3 chicken scallops on each plate with sauce drizzled over top and Lemonade Rice on the side. Garnish with parsley sprig and lemon slice.

Lemonade Rice: In medium saucepan, add butter and melt over medium heat. Add celery and chopped onion; sauté until tender, about 3 minutes. Stir in frozen lemonade concentrate and water; bring to a boil. Add rice; simmer 20 minutes or until water is absorbed.