Chicken Piccata

• 13 cups White Cooking Wine
• 3 Tablespoons Lemon Juice, Artificial Or Fresh
• 1 Tablespoon Capers, Drained
• 4 whole Boneless Skinless Chicken Breasts, Raw, Pounded To An Even Thickness
• 13 cups Flour
• 1/4 teaspoons Salt
• 18 teaspoons Pepper
• 3 Tablespoons Butter, (usually Whatever Stick I Have On Hand)

1. 1.
2. Set oven to warm (200 F) and cover a pie plate with aluminum foil.
3. 2.
4. Combine the white wine, lemon juice, and capers in a glass, set aside.
5. 3.
6. Pound out the chicken.
7. 4.
8. Mix flour, salt, and pepper in a shallow bowl.
9. Dredge chicken in it.
10. 5.
11. Melt the butter in a saute pan on medium heat and swirl it around to cover the bottom of the pan.
12. 6.
13. Saute the dredged chicken in the butter for about 5 minutes per side or until juices run clear.
14. 7.
15. Remove chicken from pan to the pie plate and cover the plate with foil.
16. Put it in the oven to keep warm.
17. 8.
18. Add the caper mixture to the pan and cook them down, deglazing the pan, stirring frequently.
19. 9.
20. After the liquid reduces, pull the chicken out of the oven and plate it.
21. Drizzle the sauce onto the chicken.
22. 10.
23. Serve.

white cooking wine, lemon juice, capers, chicken breasts, flour, salt, pepper, butter

Taken from tastykitchen.com/recipes/main-courses/chicken-piccata-4/ (may not work)