Lynn Dougherty's Chicken Piccata

3-4 chicken breasts
flour- for coating
seasoning salt- sprinkle on chicken
1/4 cup dry white wine
1 tsp minced garlic
1/2 cup chicken broth
2 tbsp lemon juice
1 tbsp capers
2 tbsp butter
olive oil & butter in pan

Add the wine, garlic, chicken broth, lemon juice, capers in a measuring cup and set aside. Slice the chicken breasts into medallion size 1-2 inches wide then sprinkle with McCormick’s season salt. Cover with flour and shake off excess. In a large frying pan melt 2 Tbsp of butter and a couple of Tbsp on olive oil-just enough to brown the chicken. On medium-high heat, brown the chicken on both sides. The chicken is so thin that it will be cooked through in a short amount of time-do not over cook you only need 2 minutes on each side. Add the items previously mixed in the measuring cup. Just pour over the chicken. Keep on med-high heat and let the liquid boil until half is gone. Place chicken on a serving platter and cover. Continue to boil liquid and then add two Tbsp of butter. The butter will help thicken the liquid. After a couple of minutes of cooking pour liquid over chicken and serve.