Speaking of cooking, I’ve got some chicken breasts I’ve been marinading in some white wine and olive oil and garlic which I’ll be serving with angel hair pasta with capers later. I’m trying to decide the best way to cook the chicken, I’m thinking low heat in an well oiled skillet, then slicing them into strips before adding the marinade in and rendering it down to a light sauce. I’m not sure if I might want to add butter in to thicken the sauce some. Any thoughts?