Chicken Piccata

4 boneless chicken breast
1 bottle chardonnay
2 lemons
1/2 cup chopped parsley
1 cup of butter
2 cloves of garlic, chopped or pressed
capers
flour
salt
pepper

Pound chicken breast until thin, cut in half.  Dredge chicken in 1 cup of flour, salt and pepper.  Melt butter in large frying pan, saute garlic until brown.  Add chicken and cook each side until brown.  Remove chicken from pan.  Combine 1/2 cup of white wine and 1/2 cup of fresh lemon juice.  Remove pan from heat and deglaze with lemon/wine mixture.  Return chicken to pan and heat through.  Slice lemon into thin slices.  Top chicken with lemon slices, chopped parsley and capers.

Serve over angel hair pasta or wild rice on the side.

-Lorri Cunsolo Nichols