Ingredients
2 boneless
skinless chicken breasts
cut in half and pounded into cutlets. Salt and pepper
all-purpose flour
2 Tbsp. oil
1/4 cup dry white wine
1 tsp minced garlic
1/2 cup low-sodium chicken broth
1 Tbsp. drained capers
1 Tbsp.
unsalted butter
fresh lemon slices
chopped fresh parsley.
Preparation
Season cutlets with salt and pepper, then dredge with flour. Coat a saute pan with nonstick spray, add oil, and heat over medium high. Saute cutlets 2-3 minutes on one side. Flip cutlets over and sauté the other side, covered, 1-2 minutes. Transfer cutlets to a warmed platter, pour off fat from pan. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes. Add broth, lemon juice and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate. Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets. Garnish with fresh parsley and serve immediately.
