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.