Chicken Piccata

3 cups chicken broth
¼ cup fresh lemon juice
2 Tablespoons Bisto
4 chicken breasts, skinned, boned and trimmed of all fat
1 cup all purpose flour
1 Tablespoon kosher salt
½ teaspoon freshly ground pepper
3 Tablespoons extra virgin olive oil
2 Tablespoons unsalted butter
2 teaspoons bottled capers, rinsed and chopped
2 Tablespoons chopped fresh parsley leaves (may use chives instead)

Combine chicken broth, lemon juice and Bisto; set aside.

Cut thin horizontal slices of chicken breast (2 to 3 slices per breast).

Mix flour, salt and pepper in a zip-lock bag. Add chicken and shake to coat well. Heat half of the olive oil in a large skillet over medium heat. Add a layer of the chicken to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with remaining olive oil and chicken.

Pour off fat from skillet and return skillet to heat. Add the chicken broth mixture. Increase the heat to high and bring to a boil, stirring to pick up browned bits from the bottom of the skillet. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and capers; heat just until the butter has melted. Sprinkle parsley on top. Serve over rice or noodles. Yield: 6 servings.