*Chicken *Flour *Butter & OIl *Dry White Wine
*Lemon *Capers *Parsley *Salt and Pepper
Cut the chicken breasts in half lengthwise to form thin chicken cutlets and season with salt and pepper.
Coat each chicken cutlet in flour, shaking off excess.
In a large skillet, melt butter and oil over medium-high heat. Brown the chicken in 2 batches until golden on each side and remove the seared chicken to a clean plate.
Add the wine, lemon juice, capers, and a dash of salt and pepper to the skillet. Simmer, while scraping up the browned bits from bottom of skillet.
Add the chciken back to the skillet and simmer for 3 minutes, or to warm through and coat with the sauce.
Remove the chicken to a platter. Met a bit of butter to the sauce and then serve the piccata sauce over the chicken.