Chicken Piccata

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.

Sprinkle chicken with salt and pepper.

Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth.

Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

Heat 1 tablespoon oil in each of 2 heavy large skillets.

Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side.

Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat.

Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.

Pour sauce over chicken and serve.