Chicken Piccata

Ingredients:

2 chicken breasts butterflied and cut in half
salt and pepper
5 Tablespoons olive oil
6 Tablespoons butter
1/3 cup fresh lemon juice (around 2 lemons)
1/2 cup white wine or chicken broth
1/4 cup capers, rinsed
Chopped parsley for garnish

Butterfly the chicken breasts and cut into half to make 2 fillets out of each breast.  Between 2 sheets of plastic wrap pound chicken out to around 1/4 inch thick.   Season both sides with salt and pepper.   

 
In a large sauté pan melt 4 Tablespoons better with olive oil and sauté chicken breasts until brown about 5-10 minutes.  Remove chicken from pan.  In the same pan that the chicken was cooked in, add 2 Tablespoons of butter, lemon juice, and wine.  Boil sauce over medium heat until reduced in half.   Pour the sauce over the chicken and garnish with parsley.