*Chicken Escalopes with Lemon, Parsley and Capers*
Serves 4

Simple, yet elegant.  One of our favourite ways to eat chicken breasts.

4 chicken escalopes
fine seasalt and freshly ground black pepper to taste
3 TBS plain flour
4 TBS olive oil
1 fat clove of garlic, peeled and slightly smashed
the juice of one half a lemon
1 TBS capers in vinegar, drained and chopped
2 TBS chopped flat leaf parsley

Season the chicken on both sides and then dredge with the flour, patting it lightly so that it adheres. 

Heat a large skillet.  Add the olive oil and heat along with the garlic.  Add the chicken escalopes and brown them until lightly golden on one side.  Flip over and brown the other side.  Squeeze the lemon juice over top along with about a TBS of hot water.  Add the capers and half the parsley.  Let bubble up.  Clamp a lid on and take off the burner.  Let sit for another few minutes in the heat of the pan until the chicken escalopes are cooked through, but still soft and moist.  Sprinkle with the remaining parsley and serve immediately, divided onto heated plates, with some of the juices spooned over top.