Chicken Picata

2-4 boneless skinless chix breast halves
2tbsp grated parm cheese
1/3 c. flour
garlic salt and fresh ground pepper to taste
4 tbsp olive oil
4 tbsp butter (unsalted)
1/2 c. white cooking wine or chix broth
3 tbsp lemon juice
1/4 c brined capers (I HATE capers, so I leave them out! Tastes great to me, but you may like them....yuck!)
1/4 c. fresh chopped parsley

cut chix breast in half horizontally, essentially cutting them into two breast only really thin. mix together the flour, garlic salt, pepper and parm. Dip the chix in water and then dredge in the flour mixture, until well coated. heat oil and 2 tbps butter in a large skillet over medium high heat. Add half the chix (if you only used 2 breast you can do them all at once), but don't crowd the pan. Brown well on each side, 3-5 minutes per side. Remove chix from pan and reserve. add the cooking wine and lemon juice to the pan ( and also if you are crazy enough to like capers you can add them now too) scrapping up the brown bits as the liquid comes to a boil. add the chix back to the pan and cover and let simmer for a few minutes. During this time I make angel hair pasta to add to the sauce and the chix. When the sauce has reduces some add the last 2 tbsp butter and stir until melted. then add your al dente pasta to the pan, turning it over in the chix and sauce with tongs. Serve immediately!

Now I am hungry! I LOVE this stuff, obviously sans the capers!