I found this recipe for Lemon Chicken Scalloppini through Foodgawker (an excellent way to sort through the cooking blogosphere!). I had lemon, I had chicken, I had wine. Sounded like I was in business.
I did not, however, have capers, so I can't accurately attest to the deliciousness of this dish. But my version, sans capers, was moist and wonderfully flavored, both subtle and zesty.
Cooking with alcohol, I've found, is very fun from a chemistry perspective. It's like all the best experiments you ever did, where you would add one ingredient to another and suddenly there was hissing and crackling and steam and a surge of bubbles and an incredibly satisfying hiss. I love that!
P.S. This was great weeknight cooking; fast and easy and delicious.