Fantastic Chicken Piccata

I used Grand Chef Potter's Chicken Piccata as a base for this recipe, and am posting with the tweaks I always make when preparing it. It is so yummy, that I eat the sauce over my risotto as well...and have trouble stopping! I usually serve this with Creamy Oven-Baked Risotto and a salad or garlic green beans.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts (pounded thinly)
• 3  tablespoons butter, room temperature
• 1 1⁄2 tablespoons all-purpose flour
•  additional all-purpose flour
• 2  tablespoons olive oil
• 1⁄3 cup dry white wine
• 2  tablespoons lemon juice
• 3⁄4 cup chicken broth
• 1⁄4 cup capers, drained
• 1⁄4 cup parsley, fresh chopped

Directions

1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
2. Dust chicken with salt and pepper.
3. Melt 1 tablespoon butter and mix with 1.5 tablespoons flour in small bowl until smooth, set aside.
4. Place flour on a plate and dip chicken into to coat; shake off excess.
5. Heat 2 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side.
6. Transfer chicken to platter; tent with foil to keep warm.
7. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat.
8. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
9. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve with either buttered noodles or risotto.