Chicken Piccata

4 boneless, skinless breast halves (about 6 ounces each)

½ teaspoon salt

¼ teaspoon pepper

½ cup flour

4 tablespoons canola oil

 1 and a 1/2 cups chicken stock

1 small jar capers, drained

4 tablespoon lemon juice

5 tablespoons butter

Optional: Buttered cooked noodles or crepes for serving.

Preheat the oven to 350 degrees.  Cut each chicken breast in half horizontally and pound with the smooth side of the meat mallet until about ½ inch thick. It is best to place the chicken between two pieces of parchment paper or in a zip lock bag before pounding.  Sprinkle each piece of chicken with salt and pepper and dredge in flour on both sides.  Allow the chicken to stand while you heat a large skillet in which you have poured the canola oil.  Cook chicken in batches until both sides are evenly browned.  As the pieces of chicken are browned on both sides place them in an ungreased baking dish.  After removing the chicken, pour the stock, capers, lemon juice, and butter in the skillet and whisk until creamy over medium heat.  Pour this sauce over the chicken and bake in the preheated oven for 10 minutes, making sure the chicken is cooked through and serve over buttered noodles or slice the chicken in strips and put in a warm crepe with the sauce over the top.