4 boneless skinless chicken breasts
1 to 2 tbsp. all-purpose flour (to dredge)
salt and pepper, to taste
1 tbsp. olive oil + 1 tsp. (approx.)
1 medium shallot (or onion plus 1 clove garlic), minced
1 cup chicken broth
1/2 cup water
juice of 1/2 a lemon
a little lemon zest (1/2 tsp.)
1/2 tbsp. capers (optional)
1 tbsp. butter

Pound chicken to about a quarter to half-inch thin, then dredge in flour seasoned with salt and pepper to taste. Heat olive oil in pan over medium high heat and fry chicken on each side until browned.

Remove chicken from pan onto a plate, tent plate with foil to keep warm.

If needed, add a little more olive oil to pan for sauté. Sauté minced shallot or onion and garlic in the pan with drippings until clear. Add chicken broth and water and let it reduce by about half over low heat for about 15 to 20 minutes.

Add lemon juice, zest and capers (if using), and butter to gloss the sauce. Add meat back to sauce once the butter melts and heat through over low heat about 5 to 10 minutes. Serves best with mashed potatoes and green beans almondine.

Cooks Tip: Don't go over with the lemon juice; go easy especially if using both lemon juice and capers. Slice the other half of lemon and add slices to pan before reduction to add some extra flavor. Remove slices and discard before adding juice.

Submitted by: Rochelle & Micki