Chicken piccata

Chicken piccata
makes 4-6 servings

1 ¼ lb boneless, skinless chicken cutlets
¼ cup flour
¼ tsp salt
¼ tsp pepper
3 tbsp butter
1 tbsp oil
¼ tsp lemon zest
¼ tsp dried sage leaves
1 tbsp drained capers
2 tbsp lemon juice
¼ cup of dry white wine

sprinkle each piece of meat with pepper and salt. Coat each piece with flour and shaking off excess.
Heat about half the butter with oil in a large heavy frying pan over medium heat. Lightly brown chicken on both sides adding more butter as needed.
After all of the chicken has been browned place them back into the fry pan and sprinkle meat with lemon zest, sage and capers. Drizzle with lemon juice and white wine.
Cover and simmer over low heat for 5 minutes or until chicken is tender and cooked through. Remove chicken to a warm platter, stir liquid over high heat until slightly reduced. Drizzle pan juices over meat.