Chicken Piccata - cooking recipe

Ingredients

8 chicken breast halves, skinned and boned
4 tsp. vegetable oil
1/2 c. butter or margarine
salt and pepper to taste
lemon juice, bottled or 2 lemons
1/2 c. capers, drained

Preparation

Prepare the chicken breasts, then place each between sheets of plastic wrap and pound with the flat side of a wooden mallet or cleaver or with a metal meat pounder, until very thin and velvety. Heat oil and butter together in a large skillet until bubbling, keeping heat low enough so butter doesn't burn.
Place chicken breasts in skillet and brown; turn and brown the other side, then reduce heat and cook just until tender, another couple of minutes. Season chicken to taste with salt and pepper and remove to heated serving plates or platter.
Add lemon juice and capers to skillet and stir to get up any brown bits.
Heat through and spoon over chicken.
Serve immediately.
Makes 4 to 8 servings.