Serve the chicken over a bed of rice, risotto or some egg noodles with a bit of butter on them. Easy enough for a weeknight dinner, elegant enough for company – my favorite kind of dish!

Lemon Chicken (Chicken Piccata)
Serves 4

4 small boneless chicken breasts, pounded thin
1/2 cup flour, seasoned with salt and pepper
2 tablespoons extra virgin olive oil (or half butter and half oil)
1/4 cup white wine
1/2 cup freshly squeezed lemon juice
2 tablespoons butter
1 tablespoon capers, optional
2 tablespoons minced fresh parsley

Dredge chicken breasts in seasoned flour, then shake off any excess. Heat oil in a large skillet over medium high heat and add chicken breasts, two at a time. Cook until well browned on one side, then turn chicken and cook on second side until chicken is cooked through. Remove to a serving platter and repeat with remaining two breasts. Remove chicken to a platter and deglaze pan with wine and lemon juice, then stir in butter until melted. Add capers if using, then pour sauce over chicken and sprinkle platter with minced parsley.