Chicken Piccata

I got this recipe from my Italian Made Easy book. It's delicious and super easy!

Chicken Piccata

3 T. all-purpose flour
1/2 t. salt
1/4 t. black pepper
4 boneless skinless chicken breasts (4 ounces each)
1 T. olive oil
2 t. butter
2 cloves garlic, minced
3/4 c. chicken broth
1 T. lemon juice

1. Combine flour, salt and pepper in shallow dish. Reserve 1 tablespoon of flour mixture.

2. Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound chicken to 1/2-inch thickness. Coat chicken in flour mixture, shaking off excess.

3. Heat oil and butter in large nonstick skillet over medium heat until butter is melted. Cook chicken 4 to 5 minutes per side or until no longer pink in center. Transfer to serving platter; cover loosely with foil.

4. Add garlic to same skillet; cook and stir over medium heat 1 minuet. Add reserved flour mixture; cook and stir 1 minuet. Add broth and lemon juice; cook 2 minuets, stirring frequently, until sauce thickens. Spoon over chicken.