Chicken Piccata

4 boneless skinless chicken breasts sliced in half horizontally or 8 pieces of thin sliced chicken

all purpose flour

1 cup white wine

1/2 cup lemon juice

1 Tbsp capers

1 lemon, sliced

Season the chicken with salt and pepper on both sides. Sprinkle flour over the chicken on both sides and pat to secure the flour to the chicken. Heat 2 tbsp olive oil in a cast iron pan. Cook the chicken in batches on both sides until golden brown. Remove the chicken to a plate. Pour the wine, lemon juice, and capers into the pan, scraping up any browned bits from the chicken. Bring the liquid to a boil and nestle the chicken and lemon slices back into the pan. Lower the heat to a simmer and finish cooking the chicken in the liquid, about 5 minutes or until the chicken reaches 165 degrees. Serve the chicken and spoon the sauce over the top.