Ingredients
2 boneless chicken breasts flattened
salt and pepper and floured
2 Tbsp vegetable oil
1/4 c dry white wine
1 tsp minced garlic
1/2 c chicken broth
2 Tbsp lemon juice
1 Tbsp capers drained
2 Tbsp butter
chopped parsley and lemon slices
Preparation
Season cutlets with salt and pepper and dust with flour. Coat a saute pan with nonstick spray and ad vegetable oil and heat to medium high. Saute cutlets 2-3 min on one side till light brown and flip over for 1=2 minutes with the pan covered. Transfer cutlets to a warm plate and cover. Pour off fat and deglaze pan with wine and add minced garlic. Cook until garlic is slighly brown and liquid is nearly gone about 2 minutes. Add broth, lemon juice and capers. Return cutlets to pan and cook on each side for 1 min then transfer to warm plates. Finish sauce by whisking in butter then pour over chicken and sprinkle w parsley.
