Chicken Piccata

Directions

1. 1
   Trim the fat from the breasts and remove the white tendons running through the tenderloins.
2. 2
   Place each breast between sheets of wax paper and gently pound with a meat mallet until less than 1/4 inch thick.
3. 3
   Dust the chicken with the flour until well coated on all sides.
4. 4
   Sprinkle with salt and pepper.
5. 5
   Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
6. 6
   Use the tongs to add the chicken breasts in a single layer and saute for 3 to 4 minutes on each side, until firm.
7. 7
   Remove to a serving platter and cover with aluminum foil to keep warm.
8. 8
   Add the broth and lemon juice to the pan.
9. 9
   Cook, stirring with a wooden spoon to loosen all of the browned bits stuck to the pan.
10. 10
    Bring to a boil and cook until the mixture is reduced to about 1/3 cup, 3 to 4 minutes.
11. 11
    Stir in the parsley and capers.
12. 12
    Season to taste withi salt an pepper.
13. 13
    Remove from the heat and whisk in the butter, 1 T at a time.
14. 14
    Pour the sauce over the chicken and serve immediately.