Chicken rolls with anchovies and capers

Preparation:

Preparation: Cut the breasts into slices. Thin them with the meat tenderizer. On top of each, place an anchovy fillet, desalted and boned, and some capers. Roll up the slices and secure them with a toothpick. In a saucepan, heat about 30 g of butter and a spoonful of oil, add the thinly sliced onion and when it has become transparent, brown the rolls. Brown them very well on all sides, add salt and pepper. Pour in the wine and let it evaporate a little over high heat. Cover the pan and continue cooking for 20 minutes over low heat. Transfer to a hot serving dish and serve. Accompanying wines: Oltrepò Pavese Barbera DOC, Sangiovese Di Romagna DOC, Regaleali Rosato VdT Di Sicilia.