CHICKEN PICCATA WITH LEMON CREAM
4 boneless, skinless chicken breasts seasoned with salt and pepper
1⁄4 cup flour 3 tablespoons each olive oil and butter
1 cup low sodium chicken broth 1/4 cup lemon juice or to taste 3/4 cup whipping cream
1⁄4 cup capers Chopped parsley, for garnish
If breasts are real thick, pound them a bit, then dredge in flour. Heat oil and but-ter in skillet on medium heat. Put breasts in skillet. Saute until cooked through-out, turning once. Remove and set aside. Add broth, juice, cream, and capers. Bring to a boil, then lower to a simmer and cook several minutes until thickened a bit.