Chicken Breast Piccata so Good so Easy

This is similar to many other Piccata recipes, but this is the one I adapted to my taste and make, over and over. I like to cook my capers a couple of minutes to bring out more flavor. I also like to add a dash of the juice from the caper bottle. Talk about 30-minute entrees, this one takes less than 20 minutes.

• Ready In: 17 mins
• Serves: 2

Ingredients

• 1  whole boneless skinless chicken breast (2 halves)
• 1⁄4 cup flour
• 1  dash salt
• 1  dash pepper
• 1  dash garlic powder
• 2  tablespoons olive oil
• 2  tablespoons butter
• 2  tablespoons fresh lemon juice
• 2  tablespoons capers
• 1  dash  brine, from capers (optional)

Directions

1. Cut each half of chicken breast in half, horizontally, so that you have 4 quarters of the chicken breast. Place one of the quarters into a ziplock freezer bag, and seal. Pound with a wooden mallet till 1/8 to 1/4 in thick. Remove from bag and repeat process with remaining chicken breast quarters.
2. Sprinkle pounded breasts with salt and pepper and very lightly with garlic powder on each side.
3. Lightly dredge in the flour, shaking off all excess, there should be a very light coating of flour.
4. Heat olive oil and butter over medium high heat, in non stick skillet till butter just starts to foam. Add chicken breasts .
5. Saute very quickly, approximately 5 minutes on each side. Lower heat to low. Add lemon juice and capers to pan. Toss all together, still over heat. Let cook 2 more minutes.
6. Remove chicken breast to platter and pour any remaining juices with capers over the chicken.
7. I serve this with Fettuccini Alfredo and fresh cooked spinach with lemon.