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CHICKEN PICCATA

6-8 boneless chicken breasts
Flour
Butter
Oil
4 lemons (optional)
1 small jar capers
1 can chicken broth

Pound both sides of breasts until about 1/2 to 3/4" thick. Roll
in flour, salt, and pepper mixture. Fry 5 minutes each side in
oil/butter or until brown. Add to the pan with drippings the juice
of 3 lemons, 6 tablespoons capers and chicken broth. If sauce too
thin, add a little flour to thicken. Layer chicken in low dish,
cover with sauce. Cook at 250 degrees for 25-30 minutes. Serve
with thin lemon slices.

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