Chicken picatta

When I make chicken picatta for the fam, this is pretty much how I do it.

2 lbs boneless, skinless chicken breasts, butterflied or pounded to 1/3 inch thick
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
juice of 1 lemon (more or less to taste)
1 tablespoon capers, rinsed
2 cups chicken broth (if you're using bullion or broth packets, for faster reducing just use 1 1/2 cups of water but still two cups worth of bullion)
1 tablespoon butter (optional; adds a richness to the flavor, but it'll still be tasty without it, though not quite as thick)

3-4 tablespoons olive oil

Mix together the flour, salt and pepper on a plate; mix the lemon juice, capers, and chicken broth in a glass measuring cup. Put olive oil in a saute pan, heat over medium-high heat until it's hot (sorry I'm not more accurate here; I just know when it's ready. Sorta shimmery, right before the smoke point). Dredge the chicken breast pieces in the flour (I usually do about three at a time, as that's how many will fit into my pan). Place in fry pan and cook until golden brown on both sides and cooked thru, about 4 minutes or so a side. Remove chicken to plate with paper towel. Repeat for the rest of the chicken, adding oil if necessary. When the last of the chicken is done, deglaze with the juice/broth/caper mixture, scraping up any browned bits. Allow to reduce to about 1-1 1/4 cup liquid. Take off heat and add cold butter if using; stir in until melted. Add chicken to coat, plate chicken and put sauce in serving bowl.

I enjoy serving with cheesy polenta and asparagus.