Lemon Chicken Piccata

• 2 lb. skinless chicken breasts
• 4 Tbsp. butter
• 2 Tbsp. olive oil
• 1/2 c. flour
• 1 tsp salt
• 1/4 tsp black pepper
• 1 c. white dry wine or 1 c. Sprite
• 3 Tbsp lemon juice
• 1/2 lemon thinly sliced
• 3 Tbsp chopped parsley, optional
• 3 Tbsp capers, optional

1. In a small bowl combine flour, salt and black pepper, dredge chicken in flour mixture, shake off excess of flour.
2. In a large frying pan heat butter and oil over medium heat.
3. Add chicken, cook about 3 minutes per side or until tender.
4. Remove from pan, keep in a warm place.
5. Add wine or Sprite to pan juices, cook 1 minute scraping up brown bits from the bottom of pan.
6. Add lemon juice, heat to boil, return chicken to pan and cook with lemon slices. Cook until sauce slightly thickened about 2 to 3 minutes.
7. Garnish with parsley and capers.
8. Serve over mashed potatoes accompanied with green lettuce.

chicken breasts, butter, olive oil, flour, salt, black pepper, white dry wine, lemon juice, lemon, parsley, capers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22300 (may not work)