CHICKEN PICCATA

1/2 cup flour

1 tsp salt

1/4 tsp freshly ground pepper

2 skinless, boneless chicken breast halves pounded to 1/4 inch thickness (actually, the thinner the better)

2 Tbs butter or margarine

2 Tbs olive oil

3 Tbs dry white wine or water (I usually use dry Vermouth)

3 Tbs lemon juice

1 lemon thinly sliced

3 Tbs capers (optional)

Combine flour, salt and pepper in a shallow dish. Dredge chicken breasts in flour mixture, shake off escess.

In a large skillet heat butter and olive oil over medium heat. Add chicken breasts.

Cook about 3 minutes a side until tender and opaque. Remove from pan, cover and keep warm.

Add wine to pan jiuces. Cook 1 minute scraping up brown bits from bottom of pan. Add lemon juice and heat to boiling,

Return chicken to pan, cover with lemon slices and cook until sauce thickens slightly, about 3 minutes.

Serve garnished with capers.

Serving ideas: Goes well with a chilled Italian or Alsatian white wine. This is complemented by any kind of mediterranean style vegetables but because this is a mild flavored dish, it can be easily overwhelmed.

Comments: This is quick and easy to prepare which makes it good for a week night or great for company. If you're doing more than two breast halves, increase the butter, oil, wine and lemon juice a little.