Chicken Piccata

Ingredients:

• 2 skinless and boneless chicken breasts
• salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1/4 cup white wine
• 2 tablespoons capers
• juice of 1 lemon
• 1 tablespoon butter

Instructions:

Rinse the chicken breasts and pat dry. Place each breast flat on a chopping block. Cutting parallel to the block, slice the breast in half to make it half as thick. Place each slice between 2 layers of plastic wrap and pound until 1/4-inch thick. Season with salt and pepper. Over high heat, add olive oil to a skillet, then add as many chicken breasts as will fit without overlapping. Brown for 2 minutes on each side, then set aside in a warming oven.

Over medium heat in the same skillet, add the wine and reduce for 2 minutes, stirring constantly to scrape the bottom of the pan. Stir in the capers and lemon juice. Remove from the heat and add the butter, stirring until melted. Add salt and pepper to taste. Pour the sauce over the chicken and serve.