Chicken Piccata

A good tasting chicken and gravy
that I serve on cooked egg noodles.

Ingredients:
2 skinless, boneless chicken breasts
cut into bite-size pieces
salt to taste
pepper to taste
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon butter
1 tablespoon lemon juice
1 (14.5 ounce) can chicken broth

Directions:
Place chicken in a bowl, and
season with salt, pepper and garlic.
Sprinkle the flour over the
chicken pieces and toss to coat.
Heat the oil and butter in a
large skillet over medium heat.
Shake the excess flour off of the
chicken, and reserve in the bowl.
Place the chicken in the hot pan,
and brown on all sides.
Remove from the pan, and keep warm.
Whisk some of the chicken broth
into the flour in the bowl until smooth.
Stir this into the drippings in the skillet,
then stir in the remaining broth.
Bring to a boil, then reduce the heat to low,
and return the chicken pieces to the skillet.
Simmer over medium heat until the chicken
is cooked through, and sauce has thickened.
Taste, and season with additional
salt and pepper if desired.