Chicken Piccata

4 chicken breasts

olive oil

flour

salt & pepper

minced garlic

2 lemons, juiced and 2 teaspoons zest

½ cup chicken broth

2 T capers

Dredge chicken breasts in flour, salt and pepper.  Pound flat and cut into desired serving size.  In large skillet heat oil, brown chicken.  Add garlic, broth, lemon zest, juice and capers.  Cook until slightly thickened.   Serve with your choice of noodles (we like noodles with alfredo sauce or buttered noodles with parmesan cheese).

-Amy