Mark Strausman's Chicken Piccata

Place chicken breasts between two pieces of plastic wrap. Using a meat tenderizer, pound chicken breasts slightly to an even thickness.

Dredge chicken in flour, shaking to remove excess. Heat olive oil in a large skillet over medium-high heat. Add chicken. Season with salt and pepper. Cook chicken until just golden brown, 2 to 3 minutes on each side. Remove excess oil from skillet, and add wine, capers, lemon juice, parsley, and stock. Cook until heated through, about 2 minutes. Serve chicken with sauce from skillet and sauteed vegetables.