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Colette & Cassi's Country Kitchen!

Chicken Piccata

from Great Lake Effects...
Buffalo Beyond Winter and Wings

INGREDIENTS:

6 boneless skinless chicken breast halves
  Salt and pepper to taste
  Juice of 1 lemon
  Flour
1/3 to 1/2 cup butter
1/2 cup dry white wine

TO PREPARE:

Rinse the chicken and pat dry.  Pound the chicken as thin
  as possible between sheets of waxed paper using a meat
  mallet.
Arrange the chicken in a dish.  Season with salt and
  pepper; drizzle with lemon juice.
Chill for 10 minutes or longer.  Coat the chicken with
  flour.
Saute the chicken in the butter in a large nonstick skillet
  over high heat for 7 minutes per side; reduce heat.
Cook until tender, turning occasionally.  Transfer the
  chicken to a heated platter.
Stir the wine into the pan drippings.  Bring to a boil.
  Pour over the chicken

SERVINGS:  4 - 6