Good one for the weeknight repitoire

Made a really good chicken piccata tonight.
Chicken breast pounded to about 1/4 inch, salt and pepper liberally. Dredge with flour.
1-2 min per side in 3 Tbs browned unsalted butter with a Tsp of olive oil added just before adding the chicken. Chx into 200 degree oven.
Cook well diced scallions (2 Tbs or so) for a min or so ( I added about a Tbs of butter to help)
Deglaze with about 3/4 cup chx stock and 1/4 cup white wine. Add 2 Tbs capers. 3 Tbs lemon juice. Reduce by greater than half. Mount with 3 Tbs butter. Pour over chicken. Served over fettuccine (ours was fresh garlic Parmesan)