Chicken Piccata

4 Chicken breast halves, boned and skinned
Salt and Pepper
Flour (enough for coating)
3 T. butter
Jiuce of 1 lemon
1 1/2 C. chicken broth
1/2 C. white wine

• Use a meat pounder to pound the meat to a uniform thickness, a little less than an inch. Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides.
• Remove chicken from skillet. Add lemon juice, chicken broth, and wine. Boil down until it's about 1/2 cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve.
  

Oreo Truffles

1 package Oreo cookies
1 package Cream Cheese, softened
2 packages (8 oz. each) Semi-Sweet Chocolate, melted

• Crush 9 of the cookies to fine crumbs for later use, set aside
• Crush the remaining 36 cookies to fine crumbs, place in medium-sized bowl. Add cream cheese, mix until well blended.
• Roll cookie mixture into 42 balls, about 1 inch in diameter.
• Dip balls in chocolate, place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
• Makes 3 1/2 dozen.