Chicken Picatta

This dish is a versatile Italian classic that can be made with chicken, turkey or (most commonly in restaurants) veal. Pork wouldn't be out of the picture either. In any case, make sure your cuts of meat are thin, 1/2 inch thick AT MOST.

Needed
6 thin-cut chicken breasts (a nice trick is to just take regular chicken breasts and cut them down)
1 box chicken stock
Juice of 1 lemon (1/4 cup if you buy it pre-squeezed)
1/2 bottle dry white wine. I like to use a chardonnay.
1 egg
flour
Olive Oil
capers - this is a specialty item you can find in most grocery stores in the condiment aisle. It's a type of berry that they pickle and preserve in brine

Crack the egg and mix it with 1Tbsp water. Beat the egg like you were making scrambled eggs.
Put about 1/2 cup flour onto a plate
Pour the olive oil into a medium saucepan so that it's 1/4 of an inch deep. Set the oil over medium-high heat
Dip the chicken breast into the egg, coating it.
Dip the eggy chicken into the flour, coating both sides. Lift the chicken and shake off the excess flour.
Put the chicken in the hot oil and cook for about 3 min. Flip and cook the other side for another 3 minutes.
Remove the chicken from the oil and place on paper towels to drain.
Once all the chicken is cooked, discard all but 1 Tbsp of the oil. It should be fairly cloudy and brown with the excess flour.
Add 1/2 bottle of white wine, 32oz of chicken stock and the lemon juice to the hot pan. If you want to be fancy, slice the lemon thinly and put the entire slice in the pan, instead of just the juice. Simmer this, reducing it down for about 20 minutes. *Note* this will make A LOT of sauce. If you want less, halve the wine, stock and lemon juice.
Add 2Tbsp capers to the sauce, simmer for 5 minutes.
Serve the chicken breasts on a plate, top with sauce and extra capers if you like. Goes well with a crusty bread to sop up the sauce. Wild rice or polenta are also both nice accompaniments.