Easy: Italian Caper Chicken Scallopini *****

30 min, serves 4-6

2 whole boneless breasts, split into halves
1/3 - 1/2 c capers, drained, lightly rinsed
juice of 1 lemon
Flour for dredgin
oilve oil for pan frying

Cut each breast again to make 8 scallopini. Heat wide fry pan with enough oil to cover bottom. Dredge each piece in flour and fy in oil, on med-high heat, turning until each side is golden brown. When almost done, add capers, sprinkle lemon juice, cover until chicken is cooked. Serve with green salad and boiled new potatoes.