Chicken Piccata

I love chicken piccata and this easy recipe is a quick meal. Be careful not to over cook the chicken.

Here's what I use:

• 4 boneless skinless chicken breast halves (about 6 oz each)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 cup all-purpose flour

• 3 tablespoons olive oil

• 1 cup chicken stock

• 3 to 4 tablespoons capers, drained

• 2 to 3 tablespoons lemon juice

• 3 tablespoons butter

• I like to add some minced garlic to taste (Optional)

• I also like adding some white wine to taste (optional)

Here's what I do:

Preheat oven to 350 degrees. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness. Sprinkle with salt and petter on both sides. Place flow in a shallow bowl. Dip chicken in flour to coat both sides shaking off excess flour.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9 in. baking dish.

Add stock, capers and lemon juice to skillet. (Add optional garlic and wine as desired). stirring to loosen brown bits from skillet. Wisk in butter, 1 tablespoon at a time until creamy. Pour sauce over chicken in baking dish and back 5-10 minutes until chicken no longer has any pink coloring inside.