Chicken Piccata

4 skinless boneless chicken breast halves

Salt and pepper to taste

1½ tablespoons all-purpose flour

3 tablespoons melted butter, divided

2 tablespoons olive oil, divided

⅓ cup dry white wine

¼ cup lemon juice

¼ cup chicken broth

¼ cup capers, drained

¼ cup parsley, chopped

Place chicken between two sheets of wax paper and lightly pound to ¼ inch thickness; season both sides with salt and pepper.

In a shallow bowl, combine flour and 2 tablespoons butter. Coat chicken in flour mixture, shaking off any excess. Reserve flour/butter mixture.

Heat olive oil and remaining butter in large skillet. Add chicken and cook until golden and cooked through (about 3 minutes per side.) Transfer chicken to platter; cover to keep warm.

Add wine, lemon juice and broth to skillet and heat through. Whisk in the reserved flour/butter mixture and cook until sauce thickens. Stir in capers and parsley; season to taste with salt and pepper. Pour sauce over chicken and serve with noodles, rice or potatoes.

Serves four.