Lemon Chicken Piccata

3 large boneless chicken breasts
Salt and pepper
½ cup flour
2 T. Lemon oil
1 clove garlic
1 cup chicken broth
½ lemon, thinly sliced
¼ cup fresh lemon juice
2 T. capers, drained and rinsed
3 T. butter
2 T. minced parsley

Season chicken with salt and pepper, dredge in flour. Heat the oil in a skillet, pan-fry chicken until golden brown on each side. Place chicken in 200 degree oven to keep warm. Cook and stir garlic in skillet about 20 seconds. Pour in broth, stir in lemon slices and bring to a boil. Let cook until sauce reduces to about 2/3 cup. Add the juice and capers, simmer until the sauce is reduced and slightly thick. Drop the butter into skillet and melt while mixing. Add parsley, remove from heat and set aside. Arrange the chicken on plates and spoon sauce over each portion to serve.

Lemon Extra Virgin Olive Oil

This top-selling oil from California is made by crushing lemons with olives to extract this delicious flavored extra virgin olive oil.