Chicken Piccata

 3 TB flour
1/2 tsp salt
1/2 tsp black pepper
4 chicken breast halves
2 tsp olive oil
1 tsp butter
2 cloves garlic
1/4 c chicken stock
1 c white wine
1 TB lemon juice
2 TB parsley
1 TB capers
1 TB cornstarch

Combine flour, salt, and pepper in a shallow dish. Coat chicken in flour mixture shaking off any excess.

Heat oil and butter in large nonstick skillet over medium heat until butter is melted. Cook chicken 5-6 minutes on each side. Put on a plate and cover with foil.

 Add garlic to same skillet cook for about 1 minute. Add the broth, wine, and lemon juice to the pan cook 3-4 minutes stirring frequently until sauce reduces. Stir in cornstarch and add the parsley and capers once it's thickened up. Plate the chicken and spoon sauce over the chicken on individual plates. Garnish with lemon slices to make more appealing. I plated it with Parmesan spinach angel hair pasta.