Chicken Piccata

from Pam

2 whole chicken breasts boned & skinned

2 tbsp flour

2 tbsp. butter

1 tbsp. vegetable or olive oil.

Salt & Pepper

1 cube chicken bouillon

¼-cup water

2 tbsp lemon juice

capers

1. Remove tendon from each chicken breast & flatten until ¼ inch thick.

(Best done by placing between two sheets of plastic wrap and hitting with the bottom of a small saucepan or flat side of a tenderizer mallet.)

1. Lightly coat each cutlet with flour.
2. Heat 1 tbsp butter and 1 tbsp oil together in large skillet and cook chicken on both sides until golden brown. (Don’t over-crowd in pan)
3. Remove chicken from pan and season with salt and pepper.
4. Dissolve bouillon in water; add to pan drippings along with lemon juice and capers.  Cook, stirring constantly, until pan is de-glazed.  Then add butter, stir until melted.
5. Return chicken to skillet; turn to cover with sauce.  Arrange on a platter, garnish with lemon slices.
6. Serve with rice or CousCous

This was a family favorite when the boys were little... I made this so often I didn't need to follow the recipe any more.  It's the bestest and easiest "special" meal you'll ever make.