Chicken piccata

We love this recipe and it is really fast to make.  Takes about 40-45 minutes.  The original recipe calls for four chicken breasts but I think that is too much chicken for the sauce.  Capers are found by the olives.  Enjoy!

3 tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 chicken breasts butterflied
2 tsp olive oil
1 tsp butter
2 cloves garlic, minced
3/4 cup chicken stock- I recommend Kitchen Basics, yum!
1 tbsp lemon juice
2 tbsp chopped fresh parsley
1 tbsp drained capers

1- Combine flour, salt, pepper, in shallow dish.  Reserve 1 tbsp flour mixture.
2- Place chicken breasts between sheets of plastic wrap, using flat side of meat mallet, pound chicken to 1/2" thickness.  Coat chicken in flour mixture, shaking off excess.
3- Heat oil and butter in large pan over medium heat. Cook chicken 4-5 minutes per side until no longer pink in center.  Transfer to serving plate and cover with foil.
4- Add garlic to pan; cook and stir 1 minute.  Add reserved flour mixture; cook and stir 1 minute.  Add stock and juice; cook 2 minutes stirring until sauce thickens.  Stir in parsley and capers.  Spoon sauce over chicken.  Serve with angel hair pasta.