Chicken Piccata

4 Chicken Breasts
3 Tbs. Butter
1-1/2 tablespoons all purpose flour'
Additional all purpose flour
2 table spoons olive oil
1 tablespoon minced garlic
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/4 cup drained capers
1/4 cup chopped parsley

Place chicken between two large sheets of plastic wrap. Using meat pounder pound to 1/4 inch thickness. Sprinkle chicken with S & P. Mix 1 tbs butter and 1-1/2 tbs flour in small bowl until smooth. Place additional flour in shallow pan. Dip chicken into flour to coat, shake off excess.

Heat 1 tbs oil in each of two heavy large skillets. Add two chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice, broth and garlic to boil in one skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tbs butter. Season to taste with S & P . Pour sauce over chicken and serve. Can also be served over pasta.

Number of Servings: 4

Recipe submitted by SparkPeople user REDDWHINE.