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Chicken Piccata
Ingredients
| 4 | boneless, skinless chicken breast halves
| | | 1/4 | cup | all purpose flour
| | 1/8 | teaspoon | salt
| | 1/8 | teaspoon | pepper
| | 3 | Tablespoon | butter
| | 1/4 | cup | chicken broth
| | 1/4 | cup | white wine
| | 3 | Tablespoons | lemon juice
| | 3 | teaspoons | capers
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Pound chicken breasts thin between 2 sheets of saran wrap.In a dish, combine flour, salt and pepper. Coat each breast with flour mixture. Shake off excess. In a skillet, melt butter. Add chicken and saute over medium heat for five minutes or until cooked through, turning once. Remove chicken from skillet. In same skillet, combine chicken broth, wine and lemon juice. Boil sauce until it is reduced by one third. Top chicken with sauce. Sprinkle with capers. Servies 4.
 
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