Chicken Picatta

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(all measurements are approximate, and the recipe can be expanded or contracted as needed)

4 chicken boneless skinless breasts

seasoned flour for dredging (I use whole wheat flour)

2 tbsp. olive oil

1/4 c capers

juice of 1 or 2 lemons (depends on size/juiciness)-several tablespoons (I like mine lemony)

1/4 c white wine (can sub chicken broth)

2 tbsp butter (not spread)

1 or 2 tbsp fresh chopped parsley

salt and pepper to taste, if desired (I omit this)

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