MY Chicken Piccata

I follow The Pioneer Woman's cooking blog religiously. I love her food! I just wish I could eat it all, if I did I'd be FAT (not just fluffy). Anyway she posted her "My Chicken Piccata" recipe and it looked really tasty. So I decided to make it for dinner last night but realized too late that I didn't have all the ingredients. So here is my version (be sure to check out her instructions as you go)...

CHICKEN
4 chicken breast, pound out so they are thin-ish
salt & pepper
flour
4 Tbs. butter
4 Tbs olive oil

If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.

Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed!

SAUCE
2 C. chicken broth
4-6 Tbs. lemon juice (we had 6T and loved it, but we love lemon)
3 Tbs. butter
1 tsp. salt
1 can cream o' chicken soup (can substitute any cream o' soup)
1-2 tsp garlic powder
1/2 tsp dry mustard
1/2 - 1 tsp dill

After removing the chicken, have the heat on medium to medium-low. Pour in chicken broth and lemon juice. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Add butter and sprinkle in a little salt as it’s cooking.

Reduce heat to low and add soup. Whisk together and allow to cook for a couple of minute until sauce thickens. Add garlic, mustard, and dill. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it.

We served this with thin spaghetti and broccoli on the side.