Chicken Piccata

• 4  boneless skinless chicken breasts
• Salt & pepper
• Flour
• 3 Tbsp. butter
• 2/3 cup chicken broth
• Cornstarch 
• Juice of 1 lemon
• 2 Tbsp. capers

1. Pound chicken breasts until they are thin. Salt and pepper to taste. Dredge each piece in flour, shaking off the excess. 

2. In a skillet on high heat, melt three Tbsp. butter, and brown the chicken, 3–5 minutes on each side. 

3. Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers. Boil until the sauce reduces by 1/3, adding cornstarch if needed. 

4. Return the chicken to the skillet and spoon sauce over the chicken several times. Serve immediately, with the remaining sauce poured over the chicken.