Chicken Picatta

 I made this for my daughter and The Chef for dinner a few nights ago.  This is a simple recipe which is quite delicious.

 All you do is pound out some chicken breasts, season them with some dried thyme, salt and pepper and coat them in flour.

 Saute' them in a few tablespoons of olive oil and a few tablespoons of butter.

 Don't these look good? Remove them and set them aside.

Add a few diced shallots to the pan and cook until they soften.

Add about 1/2 C. of capers with a bit of their juice and the juice of one lemon.  Stir this around scraping up the bits on the bottom of the pan.

 Add 1-1/2 C. of dry white wine or chicken broth with 1 tablespoon of chicken bouillon. Bring this to a low boil.

Throw in a few tablespoons of butter.

Whisk it until it starts to thicken.

Pour the sauce over the chicken before serving.  You can serve this over pasta too.