Chicken Piccata

1/2  lb.		boneless, skinless chicken breast halves
1/8  cup		flour
1  dash		Salt
1  dash		Pepper
1  tablespoon		olive oil
1  tablespoon		butter
1/4  cup		dry white wine
1  tablespoon		lemon juice
1/4  cup		brined capers

Tip: For nutritional information on all the ingredients in Chicken Piccata just click on each ingredient name. Then adjust the serving size for any Chicken Piccata ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1 Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.

2 Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

3 Heat olive oil in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

4 Add the white wine, lemon juice, and capers to the pan. Whisk in the butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.