Ingredients
3 chicken breasts
3 Tbs olive oil
1 clove garlic, minced or crushed
3/4 c chicken stock
1/3 c white wine (optional-can replace with additional 1/2 c stock)
1 tsp corn starch
2 Tbs capers
1 Tbs juice from capers
2 Tbs lemon juice
salt
pepper
Preparation
Slice breasts in half, lengthwise to make two thin cutlets each. Place between two sheets of plastic wrap and pound till 1/4 inch thick. Salt and pepper. Heat 2 T oil in heavy frying pan. Brown cutlets on each side, placing in baking dish when lightly browned. Add 1 T of stock to deglaze pan; add remaining 1 T of oil. Reduce heat to low. Add garlic, stirring till soft. Mix cornstarch in stock, till dissolved. Add to pan along with wine, capers, caper juice and lemon juice. Salt to taste. Cook till slightly thickened. Pour over cutlets. Place in 350 oven till warmed through, about 10 minutes.
