Chicken Picatta is an easy and quick dinner entrée. You’ll need skinless/boneless chicken breasts, capers, butter, white wine, lemon juice, S & P. Make sure the chicken breasts are thin, so pound them to ¼ inch and dredge in flour. Cook in butter and olive oil until lightly brown. Keep warm in oven. Add wine, butter & lemon juice to pan drippings and add capers. Simmer for 10 minutes until lightly thickened. Season with S & P. Pour over warmed chicken & serve with rice or side of choice.