Chicken Piccata

Lots of good flavor in this dish. Pound the chicken a bit to make it nice and tender. Use thin cuts.

INGREDIENTS:
flour
salt
pepper
chicken breasts (thin, butterflied, or pounded)
Olive oil
garlic
1/2 cup dry white whine
1/2 cup chicken broth
1 TBSP lemon juice
Cornstarch thickener (1 tsp cornstarch dissolved in 1 TBSP water)
Capers - 2 TBSP
Lemon slices - thin - cut in half

PREP:
Stir flour, salt, and pepper in a pie-type dish. Dip both sides of chicken slices in flour.

Heat oil in a skillet on high heat until very hot. Cook chicken two pieces at a time and saute until lightly browned on each side (4 - 5 minutes depending on thickness of chicken). Remove to platter and cook the next batch.

Reduce heat to medium. Remove pan from heat and add garlic, wine, broth, lemon juice, and dissolved cornstarch.

Return to heat and bring to a boil, stirring constantly until sauce thickens, about 2 minutes. Add chicken and cook until heated through, about 2 minutes. Transfer to a serving plate.

Into sauce in pan, stir in capers and lemon slices. Spoon over chicken. Serve with rice or pasta.