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Chicken Piccata

4 (6 to 7 ounces each) chicken breast halves, boneless and skinless*
1/2 cup all-purpose flour
Salt and coarsely ground black pepper to taste
2 tablespoons butter
1 teaspoon vegetable oil or olive oil
1/4 cup freshly-squeezed lemon juice
1/4 cup white wine
3 tablespoons capers, drained and rinsed

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

Working with one chicken breast at a time, place each between two pieces of plastic wrap with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/4-inch thick. You want the smooth side to remain intact while the ragged side receives the impact of the mallet. And since chicken has little connective tissue, it’s important to use gentle strokes when pounding—the meat can tear easily.

In a shallow pie plate, combine flour, salt, and pepper. Roll chicken in flour mixture to coat all sides.

In a large nonstick frying pan over medium heat, heat butter and vegetable oil. Add chicken and cook 3 to 5 minutes per side or until fully cooked and tender. Pour lemon juice and white wine over chicken. Add capers and simmer another 2 to 3 minutes longer. Remove from heat and transfer chicken onto a serving platter.

Reduce liquid left in frying pan by boiling an additional 2 to 3 minutes; pour over the chicken and serve immediately.

Makes 4 servings.