Chicken Breasts Piccata

• chicken breasts 4 lg. halved, about 2 lb
• 1/4 cup all purpose flour
• 2 tablespoons oil
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup wine vinegar
• 2 tablespoons capers drained
• 1/4 cup fresh lemon juice
• 3 tablespoons fresh parsley chopped
• 4 slices lemon for garnish
• 4 lime this slices, for garnish

1. 1. Bone and skin chicken breasts. Cut each into 2 pieces, cutting crosswise so that each piece is 2 to 3 inches square.
2. 2. Place between sheets of plastic wrap. With flat side of mallet, pound to about 1/4 inch thickness and double the diameter. Coat on all sides with flour.
3. 3. Heat oil and butter in heavy skillet. Add chicken. Sprinkle with salt and black pepper. Brown quickly on both sides, cooking about 1 minute in all, sufficient time to cook meat through. Remove onto warm platter.
4. 4. Pour off excess fat. Add wine, vinegar, capers and lemon juice to pan. Heat to a boil, scraping bottom of pan.
5. 5. When about 4 tablespoons liquid remains, pour it over chicken on platter. Sprinkle with parsley. Garnish with lemon and lime slices. Serve immediately.
6. Tips: Chicken breasts may be pounded, coated with flour and stored in the refrigerator, well wrapped for cooking the next day.

chicken breasts, flour, oil, butter, salt, black pepper, wine vinegar, capers, lemon juice, parsley, lemon

Taken from www.yummly.com/recipe/Chicken-Breasts-Piccata-1650667 (may not work)