Chicken Piccata 4 chicken breasts pounded thin flour spread on a plate for dredging 1/4 cup of olive oil 3 tablespoons of butter 1/2 cup of white wine juice of 2 lemons salt and pepper to taste 1 cup chicken broth Serves 4 1.      Dredge each chicken breast in flour to coat and shake off excess. 2.      Heat oil in a large saute pan set on medium heat. 3.      Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side. 4.      Drain the oil and add butter, wine, lemon, salt and pepper.  Cook for 1 minute. 5.      Add the broth and cook until the liquid is reduced by half, 5 to 6 minutes(sprinkle a little flour in when it starts boiling to thicken.) 6.      Transfer Chicken to serving dishes, top with sauce and a slice of lemon for garnish. ©2004 Torre Enterprises, LLC. All rights reserved.