Chicken Piccata

This recipe is from a book called: Not Your Mother's Weeknight Cooking. I made this for Saba and Nana and they asked me to post the recipe, so here it is:

4 boneless, skinless chicken breasts (pounded out to 1/4" thickness)
salt and pepper
1/2 cup all purpose flour or oat flour
1/4 cup unsalted butter
2 tbsp. olive oil
1 med. shallot, minced (or 1/4 cup finely diced onion)
1/2 cup chicken broth or dry white wine
1/3 cup lemon juice (2 to 3 lemons)
2 tbsp. chopped, drained capers
2 tbsp. chopped, fresh flat leaf parsley

Sprinkle chicken on both sides with salt and pepper. Dredge chicken breasts in flour on both sides.

In large skillet, over med/high heat, melt butter and add olive oil. Saute chicken until golden brown, 2 to 3 min. per side. Remove chicken to a platter and cover with aluminum foil to keep warm.

Add shallot to skillet and cook until translucent, 1 min., stirring constantly. Add broth/wine, lemon juice, and capers. Bring to a low boil and stir for a few minutes until reduced and thickened slightly. Return chicken to skillet and partially cover. Spoon sauce over chicken as you lift the lid every few minutes. Simmer until chicken is cooked through, about 5 to 10 minutes, but be careful to not overcook.

Add parsley to sauce, and plate it up.