Easy Chicken Piccata

The first step is to pound your chicken breasts to a uniform thinness. I put one breast at a time into a gallon zip bag and pound with a rolling pin.

Melt 1 tablespoon of butter and a little olive oil in a large sauté pan. Put a few spoonfuls of flour in the bag with one chicken piece, give it a shake to coat the chicken completely, then sauté in the oil and butter for 3 minutes on each side.

Repeat with all of your chicken. You will probably need to add a little more butter and olive oil with each piece. Keep your chicken pieces covered on a plate nearby.

When all the chicken has been cooked and set aside, add chopped garlic, in an amount that you like, to the pan. You may need to add a little more olive oil, again. Saute for 2 minutes.

Add ½ cup chicken broth, whisk it all together, and simmer a few more minutes.

When your sauce starts to thicken, whisk in a little more butter. Squeeze some fresh lemon juice into the sauce, add a tablespoon of capers, or more of each if you really love those ingredients.

Now add back your chicken pieces, and let them re-warm in the pan for a couple of minutes. Serve over your choice of pasta, with a bit of sauce poured over each. Sprinkle on some grated Parmigiano Reggiano, freshly cracked pepper, and salt to taste.