Chicken Piccata

• 3 chicken breast halves, sliced thin or pounded.
• 1/2 flour
• 2-3 cloves garlic, crushed
• salt and pepper to taste
• 1/4 cup white wine
• 1/4 cup fresh lemon juice
• 1 cup chicken broth
• 2 tbsp ghee (or butter)
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tbsp capers
• lemon slices for garnish

1. 1. Rub chicken slices on both sides with salt, pepper, and garlic.
2. 2. Heat oven to 170 deg F to warm it up.
3. 3. Heat 1 tbsp ghee and 1 tbsp olive oil in a large pan over medium high heat. Dredge the chicken in flour and lay it in the pan being careful not to overcrowd. Fry for a total of 5-8 minutes so that the chicken is just cooked through. Place the chicken in a plate and in the oven to keep warm.
4. 4. Repeat the above step heating another tbsp of butter and oil in the pan and frying the remaining chicken. Remove the chicken to the plate in the oven.
5. 5. The pan should still have some fat and some flour from the chicken you just fried. To this, add the wine, lemon juice, and broth. Boil and stir well until it has slightly thickened. It should be a fairly thin gravy. Add the 1 tbsp butter and the capers. Heat for a minute more.
6. 6. Remove the plate from the oven and pour the sauce over the chicken. Garnish with a few slices of lemon. Serve with buttered pasta.

chicken, flour, garlic, salt, white wine, lemon juice, chicken broth, ghee, olive oil, butter, capers, lemon slices

Taken from www.epicurious.com/recipes/member/views/chicken-piccata-50175218 (may not work)