Chicken Piccata

4 chicken cutlets (about 1 1/4 lbs.)
1/4 tsp. kosher salt
1/4 tsp. pepper
1/3 cup all-purpose flour
3 Tbsp. unsalted butter
2 Tbsp. canola oil
1/2 cup chicken broth
1/3 cup fresh lemon juice (about 3 lemons)
2 Tbsp. capers

If you only have chicken breasts or chicken tenders, slice thinly into cutlets and/or flatten with meat mallet or the side of a large knife.  You want thin slices of chicken about 3" x 4".  Season chicken with salt and pepper, then dredge in flour and shake off excess.

Preheat a large skillet on medium high 1 to 2 minutes.  Place oil and 1 tablespoon butter in the pan and let the butter melt.  Then add one layer of chicken and saute 2 to 3 miutes on each side or until well-browned.

Reduce heat to medium law, add stock, lemon juice, and capers.  Cook 2 to 3 minutes until sauce has thickened and chicken is done.   Remove chicken.  Whisk in remaining butter.  Serve chicken and sauce with pasta or mashed potatoes.

Serves 4.  Calories 340 per serving of chicken.