Chicken Piccata

Who doesn't love Chicken Piccata?  Moist chicken in a lemony wine sauce with just a bit of briney goodness from the capers...  Simply delicious.  Go ahead, make it, you know you want to try it!

Ingredients:
4 chicken breasts thinly sliced or pounded
1/2 cup of flour
1 tsp salt
1/2 tsp black pepper
juice from half of a lemon
2/3 cup of dry white wine
2 tbs capers drained
2 cloves of garlic
1 diced shallot
2 tbs butter
2 tbs canola oil

Directions:
In a shallow bowl or plate combine flour, salt and pepper.  Dredge your thinly pounded or sliced chicken in the flour.  In a large skillet over medium heat melt butter and add canola oil (so the butter doesn't burn).  When the butter is melted add the floured chicken breasts.  Cook over medium heat until golden brown on one side, then turn.  When both sides are browned remove chicken from pan.  If there is a lot of extra oil drain until only about 2 tablespoons remain.  Reduce heat to medium-low and add garlic and shallots.  After shallots and garlic saute for a minute or two add white wine.  Use a wooden spoon to scrape any bits of flour that may have stuck to the bottom of the skillet.  Add lemon juice and capers.  Return chicken to skillet and cover.  Allow to cook completely through, about 10 more minutes.  Remove from heat.  Delicious served over mashed potatoes or angel hair pasta.  Garnish with fresh parsley and parmesan cheese if desired.