Fantastic Chicken Piccata - cooking recipe

Ingredients

4 boneless skinless chicken breasts (pounded thinly)
3 tablespoons butter, room temperature
1 1/2 tablespoons all-purpose flour
additional all-purpose flour
2 tablespoons olive oil
1/3 cup dry white wine
2 tablespoons lemon juice
3/4 cup chicken broth
1/4 cup capers, drained
1/4 cup parsley, fresh chopped

Preparation

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
Dust chicken with salt and pepper.
Melt 1 tablespoon butter and mix with 1.5 tablespoons flour in small bowl until smooth, set aside.
Place flour on a plate and dip chicken into to coat; shake off excess.
Heat 2 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side.
Transfer chicken to platter; tent with foil to keep warm.
Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat.
Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve with either buttered noodles or risotto.