Chicken Picatta

Pound out the chicken, pepper both sides well (you can use or not use salt; your preference). Dredge in flour. Leave the chicken in larger pieces, because it is easier to deal with when you... Saute the breasts in a couple of tablespoons of olive oil. Remove from pan and save in a warm oven. Saute the carrots and mushrooms in the butter. I kind of like my carrots a little bit crisp (i.e. not burned crisp, but underdone crisp). You're still going to cook things a bit after sauteing, so don't overdo it. Add in the lemon juice and wine/vermouth and reduce slightly. Here is where the largest subjective latitude lies in this recipe. If you want more sauce, use more lemon juice and wine and/or reduce less. You'll find your own favorite combination after a time or two. Again, this is your preference, but I like to cut the chicken into smaller medallions for better coating and "stirring" in the next step. After the sauce has started to thicken slightly, add the chicken to the mixture and stir (saute flip) everything together. Get the chicken coated well with the sauce. The chicken's flour should help the thickening process even further. Add in a couple of tablespoons of drained capers (or more if you like). Saute flip some more and serve!