Chicken Piccata

Preheat the oven to 350°F. Cut the chicken breasts in half crosswise, creating two thin layers. Pound each with a meat mallet to 1/2-inch thickness, then sprinkle with salt and pepper.

Place the flour in a shallow bowl. Dip the chicken breasts in flour to coat both sides, shaking off any excess. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Brown the chicken in batches, adding additional oil as needed. Transfer the chicken to an ungreased 13x9-inch baking dish. Editor's Tip: Don’t overcrowd the skillet or the chicken will steam rather than brown and lightly crisp.

Add the chicken stock, capers and lemon juice to the pan, stirring to loosen any browned bits. Whisk in the butter, 1 tablespoon at a time, until the sauce is creamy. Spoon the sauce over the chicken, and bake for 5 to 10 minutes or until the chicken is no longer pink. Editor’s Tip: For a stronger lemon flavor, zest the lemon before juicing it, then add a few pinches of zest to the sauce with the juice.