Capers and Lime Chicken, Rice and Corn

this was so good that I should write down the recipe. First you prepare the bread crumbed chicken. You can use bread crumbs and/or corn meal. Here goes how you do that:  

Basic Sauteed Chicken Cutlets 

2 chicken breasts
1 cup of flour
1 cup of bread crumbs
1 teaspoon of salt and dried oregano
2 tablespoons olive oil
1 egg 

Heat the pan for 2 or 3 minutes and prepare the chicken. First place the flour in a plate, the egg (beaten) in a bowl and the bread crumbs mixed with oregano e salt in another. Dredge each piece of chicken  first in the flour, then in the egg, and finally in the bread crumbs, pressing them to help to adhere.
Add the oil and when it is hot (a pinch of flour will sizzle) add the chicken piece to the pan (one at the time). Cook each side for 3 to 4 minutes.

now the Capers and Lime Sauce:

2 cloves of garlic

2 tbs of olive oil

1/2 cup of chicken broth

1/3 cup of capers

2 tbs lemon juice 

2tbs butter

salt, pepper and oregano to taste

Sautee the garlic in olive oil. After add the chicken broth, capers and oregano. Cover the pan and simmer, stirring ocassionally, for 15 minutes. take cover off and add lemon juice and butter. Cook on medium-high and reduce liquid to 1/3.