Chicken Piccata

Place chicken breasts between two sheets of parchment paper and pound with a meat tenderizer or mallet until they are about half inch thin. Salt and pepper the chicken to your liking and dredge in flour.

Heat 1 tablespoon of olive oil in a skillet on medium high heat. Add more oil of needed, but don’t overdo it. Cook 2 chicken breasts for 3–4 minutes or until browned evenly and turn over. Cook an additional 3–4 minutes until both sides are nice and brown. Remove chicken from the skillet and place on a plate. Set aside. Repeat with the other two chicken breasts.

In the same skillet (without rinsing or draining), add chardonnay, lemon juice and capers. Continue cooking until reduced a bit. Add chicken back to the skillet and cook for 5 minutes, turning as necessary.

Remove chicken from the skillet and add butter to the pan and cook the sauce, scraping the brown bits from the pan for flavor. Spoon sauce over chicken breasts and serve.