⅓ cup flour (gluten-free flour is optional)
4 tablespoons butter
4 tablespoons olive oil
½ cup chicken stock or dry white wine
2 tablespoons lemon juice
2 tablespoons chopped shallots
3 cloves minced garlic
2 tablespoons drained capers
2 tablespoons fresh chopped parsley

INSTRUCTIONS:Place each ChicNSteakes between a plastic wrap and lightly pound it to ¼ inch thickness. Season both sides of chicken with salt & pepper. Place flour in a shallow dish, and dip chicken breasts into flour to coat, shake off excess.

Heat 2 Tbsp butter and 2 Tbsp olive oil in a large skillet over medium high heat. Add chicken (in batches if necessary) to the skillet and cook until golden and


cooked through, about 3 minutes per side. Transfer chicken to a platter; cover with foil to keep warm.

Add remaining 2 Tbsp olive oil, chicken stock (or white wine), lemon juice, shallots and minced garlic to the skillet. Boil until the sauce thickens slightly, about 2 minutes. Stir in capers and remaining 2 Tbsp butter.

Plate the chicken and pour the lemon piccata sauce over the chicken. Sprinkle with parsley.