A classic Italian dish of sautéed chicken cutlets served with a buttery lemon and white wine pan sauce with capers.

Chicken Piccata

6 boneless, skinless, chicken breast halves

Salt and freshly ground pepper to taste

1/4 cup plus 2 tablespoons butter

1 tablespoon vegetable oil

1/2 cup dry white wine

3 tablespoons fresh lemon juice

2 tablespoons bottled capers, drained

3 tablespoon minced fresh parsley leaves

1. With a kitchen mallet, flatten chicken slightly between sheets of plastic wrap. Season with salt and pepper.
2. In a large skillet heat 2 tablespoons of butter and oil over medium-high heat until foam subsides; cook chicken on each side until golden brown and cooked through. Transfer chicken to a serving platter and keep warm.
3. Pour off drippings in skillet and add remaining 1/4 cup butter, wine and lemon juice. Bring mixture to a boil and reduce slightly; stir in capers, parsley and season with salt and pepper. Spoon sauce over chicken breasts.

Serves 6.