Chicken Piccata (my version)

After having the real thing at a local restaurant, I thought I'd try this at home. I could eat a pile of it!

2 skinless, boneless chicken breasts, sliced and pounded until thin (1/8 - 1/4 inch)
salt
ground black pepper
flour for dredging
2 tbl. butter
2 tbl. olive oil
1/2 cup fresh lemon juice
2 tbl. capers (optional)

Season chicken with salt and pepper; lightly dredge in flour and set aside. Heat butter and olive oil over medium heat in large, nonstick pan until butter is melted. Place chicken in a single layer in the pan and brown on both sides (3 to 4 minutes per side.) Remove chicken to a warm serving platter. Pour lemon juice into the pan and bring to a quick boil. (If you're using capers, add them now.) After the sauce thickens slightly (this only takes a few seconds), pour the sauce over the chicken and serve.

NOTES:

Traditional Chicken Piccata includes capers, but not everyone likes them, so I've made them optional.

This is very good served with rice or over pasta.