Fantastic Chicken Piccata

• 4 boneless skinless chicken breasts (pounded thinly)
• 3 tablespoons butter, room temperature
• 1 1/2 tablespoons all-purpose flour
• additional all-purpose flour
• 2 tablespoons olive oil
• 1/3 cup dry white wine
• 2 tablespoons lemon juice
• 3/4 cup chicken broth
• 1/4 cup capers, drained
• 1/4 cup parsley, fresh chopped

1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
2. Dust chicken with salt and pepper.
3. Melt 1 tablespoon butter and mix with 1.5 tablespoons flour in small bowl until smooth, set aside.
4. Place flour on a plate and dip chicken into to coat; shake off excess.
5. Heat 2 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side.
6. Transfer chicken to platter; tent with foil to keep warm.
7. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat.
8. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
9. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve with either buttered noodles or risotto.

chicken breasts, butter, flour, flour, olive oil, white wine, lemon juice, chicken broth, capers, parsley

Taken from www.food.com/recipe/fantastic-chicken-piccata-421803 (may not work)