Chicken Piccata

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup all-purpose flour

3 tablespoons olive oil

1 cup chicken stock

3 to 4 tablespoons capers, drained

2 to 3 tablespoons lemon juice

3 tablespoons butter

Directions

Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish.

Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.