Chicken Piccata

I am always looking for new chicken dishes and this one is definitely a new favorite. I found it over at my sister-in-law's blog. Thanks Becca!

Ingredients:

• 4 skinless, boneless chicken breasts, halved crosswise
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• all purpose flour, for dredging
• 4 tbsp unsalted butter
• 2 tbsp evoo
• 1/2 cup chicken broth
• 1/3 cup lemon juice
• 1/2 cup drained capers, rinsed
• 2 tbsp chopped fresh flat-leaf parsley

Directions:

1. Sprinkle the chicken with salt and pepper. Dresdge the chicken in the flour to coat lightly. In a large saute pan, melt 2 tbsp of the butter with the 2 tbsp of oil over med-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.
2. Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over med-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2tbsp of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.