->Piccata 04 <-

Serves 4 1/2 cup flour

1 teaspoon salt

1/2 teaspoon freshly ground pepper

2 pounds skinless, boneless chicken breast halves, pounded to

1/4 inch

2 tablespoons butter or margarine

1 tablespoon vegetable oil

3 tablespoons dry white wine or water

3 tablespoons lemon juice

1 lemon, thinly sliced

3 tablespoons capers

3 tablespoons chopped fresh parsley

Combine flour, salt and pepper in a shallow dish. Dredge chicken

breasts in flour mixture; shake off excess.

In a large frying pan, heat butter and vegetable oil over medium

heat. Add chicken breasts. Cook about 3 minutes a side, until

tender and opaque. Remove and keep warm.

Add wine to pan juices. Cook 1 minute, scraping up brown bits from

botton of pan. Add lemon juice and heat to boiling. Return chicken

to pan, cover with lemon slices and cook until sauce thickens

slightly, about 3 minutes. Serve garnished with capers and parsley.