Chicken Piccata

Using a sharp chef's knife, slice each chicken breast horizontally in half to form two thin cutlets. Place cutlets between two sheets of plastic wrap or wax paper and pound out to 1/2-inch thickness using a mallet, rolling pin, or heavy pan. Season each cutlet with salt and pepper. Place flour in a shallow plate and dredge each seasoned cutlet in flour.

Heat a good amount of olive oil over medium high heat in a large saute pan. Work in batches to cook cutlets until browned on each side and cooked through, 2-3 minutes per side. Keep cooked cutlets warm on a plate under a foil tent. Add more olive oil as you cook to prevent sticking.

When all chicken is cooked, remove pan from heat and use a paper towel to wipe out any bits sticking to the pan that are burned or too brown and pour off any excess fat.

Return pan to heat and add wine. Bring to a simmer and reduce by half. Use a wooden spoon to get the bits off the bottom of the pan and worked into the sauce.

When wine is reduced, add the juice of two lemons, the butter, and capers, stirring until the butter is melted. Add salt and pepper to taste. Return the cooked chicken cutlets to the pan for a couple of minutes to reheat and coat with the sauce. Turn off heat and sprinkle with chopped parsley.

Serve with cooked rice or pasta.