Easy Chicken Piccata

• large, boneless, skinless chicken breast1
• salt0
• pepper0
• flour0
• butter3 tablespoon
• chicken broth8 tbsp
• lemon1
• caper2 tablespoon

Instructions

1. 1

   Butterfly the chicken breast and pound it thin.

2. 2

   Salt and pepper to taste.

3. 3

   Dredge each piece in flour, shaking off the excess.

4. 4

   In a skillet over high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3–5 minutes on each side.

5. 5

   Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers.

6. 6

   Boil until the sauce reduces by ⅓, and return the chicken to the skillet.

7. 7

   Spoon sauce over the chicken several times.

8. 8

   Serve immediately, with the remaining sauce poured over the chicken.

9. 9

   Enjoy!