Chicken Piccata

4 boneless, skinless chicken breasts.
Salt and pepper
flour for dredging
4-5 T EVOO
4 T butter
2 Lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, finely chopped
3 T capers, rinsed and drained
1/2 dry white wine
1/4 c finely chopped flat- leaf parsley tops

Split and butterfly the chicken,  and pound to about 1/8-1/4 thick.

Place a platter in a preheated oven at 250 degrees

heat a large skillet over medium heat.  Season the chicken and dredge in the flour.  Pour 1-2 T EVOO in pan.  Working in batches, brown the chicken lightly on each side, adding more oil as needed.  Transfer to warm plate, cover and keep warm while cooking all chicken and making the sauce.

Melt the butter into the drippings of the pan.  Add lemon slices and lightly brown.  Add the garlic and stir 1 minute.  Add the capers, deglaze the pan with the wine.  Add lemon juice and parsley.  Slide the chicken back into the sauce and coat.  Return to platter, and drizzle remaining sauce over chicken.  Serve.