4 boneless skinless chicken breasts
1/4 cup flour
salt and pepper to taste
2 tablespoons olive oil
1 tablespoon butter
1 clove garlic, crushed
1 cup chicken broth
1/4 cup lemon juice (fresh squeezed is best)
1-2 tablespoons small capers, drained and rinsed
lemon and lime slices, garnish
snipped fresh parsley, garnish
Cut chicken breasts in half; place between two sheets of plastic wrap and pound with a mallet to 1/4-inch even thickness.
Heat oil in skillet over medium high heat; dredge or dip chicken in flour, salt and pepper to taste; sauté in hot oil, about 4-5 minutes per side or until browned and cooked through.
Remove chicken to a platter. Add butter and garlic, sauté for 30 seconds. Add broth, lemon juice, and capers; heat to a boil, scraping bottom of pan to loosen juices; simmer 2 minutes.
Return chicken to the pan, turning chicken to coat with sauce; simmer 5 minutes. To serve, place chicken breasts on plate, spoon sauce over top, sprinkle with snipped parsley. Serve with a crusty roll, steamed vegetables, rice pilaf and a glass of milk. Serves 4.