Chicken Piccata

3-4 lbs. Boneless, skinless chicken breast halves
1/2 Cup flour
1 t. salt
1/4 t. pepper
1/4 c. vegetable oil
2 T. butter
1/4 c. water
1/4 c. lemon juice
1 lemon, thinly sliced
1/4 c. capers
1/4 c. chopped fresh parsley
Lightly pound chicken breasts into 1/4 inch thickness. Combine flour, salt, pepper in a shallow dish. Dredge chicken breasts in flour mixture; shake off excess.

In a large frying pan, heat butter and vegetable oil over medium heat. Add chicken breasts. Cook about 3 minutes as side until tender and opaque. Remove and keep warm.

Add water to pan juices. Cook 1 minute scraping up brown bits from bottom of pan. Add lemon juice and heat to boiling. Return chicken to pan cook until sauce thickens slightly. (about 3 minutes) Serve chicken on a large platter garnished with lemon slices, capers, and parsley.