Rita's Chicken Piccata

• 1 12 lbs boneless skinless chicken breasts, pounded thin
• flour
• salt and pepper
• 8 tablespoons olive oil
• 5 garlic cloves, crushed
• 1 cup white wine
• 1 cup water
• 1 teaspoon chicken base
• 6 tablespoons capers
• 4 tablespoons lemon juice
• 6 tablespoons butter

1. Season with salt/pepper.
2. Dust chicken with flour.
3. Saute chicken in oil until lightly browned (2-3 minutes).
4. Remove chicken from pan.
5. Add garlic, saute 1 minute.
6. Add water, base and wine, bring to a boil.
7. Reduce to 1 1/2 cup.
8. Stir in capers and lemon juice.
9. Return to boil and add butter.
10. Add chicken back to pan and warm through.
11. Serve on top of linguine with lotsa sauce and salad.

chicken breasts, flour, salt, olive oil, garlic, white wine, water, chicken base, capers, lemon juice, butter

Taken from www.food.com/recipe/ritas-chicken-piccata-311085 (may not work)