Easy Chicken Piccata. (Great if you love capers, lemon & a face slap of flavor). Mix flour, dry parsley, cayenne pepper and S&P in a large, flat plate. Take thinly sliced chicken breast & coat with flour mixture. Heat EVOO in a flat pan & fry chicken for 4 minutes per side. Stick finished chicken in a low oven just enough to keep them warm. Toss capers (the more, the merrier) into the same pan. Smash them to release inner brine & cook for 30 seconds. Add 1/2 cup dry white wine, then deglaze (or in lay terms, scrape up the leftover brown bits of fried flour from the chicken). Let cook down for 4-5 minutes. Add 1/4 cup lemon juice & 1/4 cup chicken broth. Water will work if you don’t have chicken broth. You can also add a teaspoon of flour here to make the sauce thicker. Stir constantly for 3-4 minutes until the sauce starts to brown & thicken. Put fried chicken breast back into pan with sauce & let cook for 2 minutes, then flip chicken & cook 2 more minutes. Serve over pasta!