Chicken Picatta

Chicken Picatta

4 chicken breasts (sliced in half horizontally to make thinner and pound out between plastic wrap to make thin.)
4 T olive oil                          
1 C white wine
2 t garlic                          
1 1/2 C Chicken broth
4 T fresh lemon juice                     
5 T unsalted butter
fresh lemon slices                      
chopped fresh parsley

Season chicken with salt and pepper then dredge in flour.  Shake off excess and place in hot pan and oil (only use 2 T for first 4 pieces, then add 2T more).  Cook chicken for approx 2 minutes per side.  Transfer chicken to a warm serving platter in oven.  Deglaze pan with wine and add minced garlic.  Cook until boils for 1 minute.  Add broth and lemon juice.  Return chicken to pan and cook each piece for 1 minute.  Return chicken to oven.  Add butter and lemon slices to pan and cook until butter is melted and mixed well.  Pour sauce over chicken.

*Best served with thin spaghetti.  Cook spaghetti and place on platter, put chicken on top and then pour sauce over chicken and spaghetti.