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from: Judi Chicken Picatta
4 boneless chicken breast halves
Pound chicken breasts to ¼ inch. I put them between wax paper and hammer away. Dredge in breadcrumbs, set aside. In large skillet melt butter in oil. Sauté chicken until golden brown. Stir in garlic, wine, lemon juice. Cover and reduce heat. Simmer about 10 min. Remove chicken to a platter and keep warm.
Bring sauce to a boil, stirring. Let sauce reduce and thicken, adding 1 tsp
butter. Stir in parsley and capers and heat through. Spoon sauce over chicken.
Garnish w/lemon slice and more parsley.
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