CHICKEN PICATA

 4 boneless skinless chicken breasts

1/2 cup AP flour

2 TBS olive oil

2 TBS butter

1 cup chicken broth

Juice of 1 lemon

2 TBS capers

2 TBS chopped fresh parsley

Place chicken breasts between two pieces of plastic wrap and pound with a meat mallet until they are about 1/4 inch thick.

Place the flour in a shallow bowl and season with salt and pepper.  Dredge chicken breasts in the flour, shaking off excess.

Heat olive oil and butter in a large skillet over medium-high heat.  Add the chicken breasts and cook for about 3 minutes per side, or until golden brown and cooked through.

Remove chicken from skillet and set aside.

Add chicken broth, lemon juice, and capers to the skillet and bring to a boil, scraping up the cooked chicken bits.  Reduce heat and simmer for about 5 minutes until sauce has reduced and thickened.

Return chicken to pan and cook for an additional 2 minutes.

Serve chicken with the sauce and garnish with chopped parsley.

May serve over cooked, buttered spaghetti.