Nancy'S Chicken Piccata - cooking recipe

Ingredients

1 lb. boneless, skinless chicken breasts
flour to coat
1/2 c. margarine
1 c. dry vermouth
1/2 c. chicken broth
1/2 c. chopped fresh parsley
salt and pepper to taste
1 small (3 1/2 oz.) jar or approximately 6 Tbsp. capers, drained
lemon slices (for garnish)

Preparation

Rinse and dry chicken breasts.
Flatten with meat mallet and cut into half crosswise. Dredge in flour and shake off excess.