Chicken Piccata

Make alongside Waldorf salad, lemon stirfry or another recipe that uses the other half of the lemon!

No fooling around, though: Don't mess with the whole complex butter, oil, butter, oil instructions or you won't get good sauce. Do it like it says (and it is possible to overdo the lemon.)

2 chicken breasts, sliced thin
brown rice or angel hair pasta
flour
6 Tbsp butter, divided
5 Tbsp olive oil, divided
1/3 cup lemon juice
1/2 cup chicken stock
1/4 cup capers

Make the pasta or rice.

Flour the chicken; brown half the chicken in 2 Tbsp butter plus 3 Tbsp oil, then add 2 Tbsp butter plus 2 Tbsp oil and brown the other half.
Remove chicken, lower heat and add lemon juice, stock and capers. Bring to boil; add chicken and simmer 5 min.

Put the chicken atop the pasta or rice. Add the rest of the butter to the pan and whisk. Pour sauce over chicken and serve.