Chicken Piccata

4 boneless chicken breast cut lengthwise to make 8 pieces 1 cup of flour for dredging 1/4 tsp salt 1/4 tsp of freshly ground black pepper 4 Tbls of butter 2 Tbls of extr virgin olive oil 1/2 cup of chicken broth 1/4 cup of dry vermouth 1/4 cup of freshly squeezed lemon juice 1/3 cup of capers, drained and rinsed 1/3 cup of fresh parsley, chopped PREPARATION Prepare the chicken by pounding thin between two sheets of wax paper. Season the flour with salt and pepper. Dredge each piece of chicken in the flour making sure you coat both sides. In a large skillet heat the butter and the olive oil over medium heat. Sauté the chicken for around 3 minutes on each side, add more butter if needed. When all the chicken is done remove from the skillet and set aside. Turn up the heat deglaze the pan with the broth, lemon juice, vermouth and capers. Scrape the brown bits from the bottom of the pan and reduce. Return the chicken to the pan for 5 more minutes. Plate the chicken and pour the sauce all over. Garnish with parsley and serve with steamed vegetables and your ready to eat. Serves 4 to 6 people.