Chicken Piccata

• 1 1/4 lb. chicken breast cutlets
• 1/3 c. flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. butter or margarine
• 1/2 c. chicken broth
• 4 thin lemon slices
• 1/4 c. parsley sprigs

1. Place chicken between 2 sheets of wax paper; pound to 1/8-inch thick or as thin as possible.
2. Sprinkle with salt and pepper. Place flour on plate; dip chicken in flour to coat both sides, shaking off excess.
3. Melt 1 tablespoon butter in large skillet over medium heat.
4. Add half the chicken and cook each side until golden, about 2 minutes per side.
5. Transfer to platter.
6. Add 1 tablespoon butter to skillet and repeat with remaining chicken.
7. Transfer to platter.
8. Add chicken broth and lemon slices to skillet, stirring to scrape up browned bits.
9. Add remaining 1 tablespoon butter. Pour sauce over chicken.
10. Garnish with parsley sprigs.

chicken breast cutlets, flour, salt, pepper, butter, chicken broth, lemon slices, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=265998 (may not work)