Chicken Picatta

1/4 c. flour

salt and pepper

4 boneless chicken breasts, pounded thin

3 T. olive oil

4 minced garlic cloves

1 c. chicken broth

juice and zest of 1 lemon

1/4 c. chopped parsley

1 T. butter

1/4 c. capers

Mix flour, salt and pepper to taste in a shallow dish. Coat chicken breasts lightly in flour mixture. Heat 2 T. olive oil over medium high heat. Cook the chicken for 2 minutes on each side. Place chicken in a baking pan covered with foil and place in a 200 degree oven to keep warm.

In the same pan, heat another T. of oil and saute the garlic for 1 minute. Add broth and lemon juice; stir. Stir and cook for another 5 minutes, until the broth reduces. Turn to low and add parsley, butter, zest and capers. Remove from heat and pour over chicken. Serve with mashed potatoes.