Winner tonight, Chicken Piccata. Wasn't sure how my sons would like, they are pretty much 'plain chicken' kind of guys. I won, it was a big hit! Served with pasta with garlic & olive oil, mmm.

4 Boneless, Skinless Chicken Breasts
6 tbsp Unsalted Butter
1/3 c Freshly Squeezed Lemon Juice
5 tbsp Extra Virgin Olive Oil
1/2 c Dry White Wine (or you can use Chicken Stock if you don't want the wine)
1/4 c Capers, rinsed
1/3 c Fresh Parsley
1 can of Artichoke Hearts (I didn't have, so left this out)
1/3 cup chopped mushrooms
Flour and Parm. Cheese (for dredging)
Sea Salt
Freshly Ground Pepper

Directions
Wrap chicken breasts in plastic wrap and flatten (beat)
Unwrap and cut in half
Salt and Pepper both sides, then dredge in Flour and Parm Cheese
In pan, cook chicken in Olive Oil and Butter, approximately three to five minutes on both sides (until slightly browned) It only needs to be turned once.
Take out of pan with tongs and transfer to plate
In same pan, add lemon juice, wine (or stock), capers and artichoke hearts, scrap bits from chicken and simmer until reduced by half.
Put lemons in the pan for flavor (discard before serving)
Return all the chicken to the pan and simmer for about five more minutes
Put chicken on serving dish
Add remaining butter to pan, simmer for another minute or two, remove from heat and pour over chicken.