Chicken Piccata
Source: adapted from Woodie
2-4 boneless, skinless chicken breast halves, about 1 1/2 pounds total
salt and pepper
flour (enough for coating)
3 T butter
juice of 1 lemon
1 cup chicken broth
1/2 cup white wine
capers to taste (drained)
Pound the chicken pieces until uniformly thick (about 1/2 inch). Salt and pepper the chicken generously, then coat with flour.
Melt butter in a large skillet and brown chicken on both sides. Remove chicken from skillet.
Add lemon juice, chicken broth, wine and capers to skillet. Boil down to about 1/2 cup. Place chicken back in skillet, cook 3 minutes or until done. Stir in capers.
Makes 3-4 servings