Summer Recipe #1: Chicken Picatta

The high-tech-thingymadoodle is out and we have a stove! So I am back on my goal of trying one new recipe a week. Since Katie is out of town, and Scott is bacheloring it, we had him over for chicken picatta. Very easy to make and hit the spot, so here's the recipe:

1/4 cup water
3 Tablespoons Butter
1 Tablespoon Flour (we used 2 T)
1 Teaspoon Seasoned Salt (we added a little bit more)
1 Large Zip-lock bag
4 thin chicken breast cutlets (about 1 lb)
1 Tablespoon Capers (we used about 3 because some fall off)
1/2 Lemon (we used a full lemon... I like it zesty)

1. Place flour and seasoned salt in zip-lock bag, shake to mix. Add chicken and shake to coat...only need a thin layer on the chicken.
2. Preheat large saute pan on medium-high 2-3 minutes. Add 2 Tablespoons of the butter, swirl to coat. Add chicken, cook 5 minutes.
3. Turn chicken. Stir in capers, half the lemon juice, another Tablespoon of butter, and 1/4 cup of water. Cook 2-3 minutes or until sauce begins to thicken. Squeeze more lemon juice on top if you would like and it is ready to serve!