Ingredients

SEASON

2 chicken cutlets (pound the hell out of some chicken breasts situated between two pieces of plastic wrap. Salt and pep)

salt and pepper

flour

SAUTE IN

2 tablespoons vegetable oil

DEGLAZE WITH

1/3 cup dry white wine

1 1/2 teaspoons minced garlic

ADD

3/4 cup chicken broth

2 tablespoons fresh lemon juice

2 tablespoons capers, drained

FINISH WITH

2 tablespoons unsalted butter

fresh lemon slices

GARNISH WITH

chopped fresh parsley

SERVE OVER

bow tie pasta (farfalle)

Preparation

  1. Season cutlets as above.
  2. Spray a sauté pan with nonstick spray; add vegetable oil and heat over medium-high.
  3. Sauté cutlets 2-3 minutes on one side, then 1-2 minutes-covered- on the other.
  4. Move to a warm plate.
  5. Pour off fat from pan.
  6. Deglaze pan with wine and add minced garlic.
  7. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
  8. Add broth, lemon juice and capers.
  9. Return cutlets to pan and cook on each side 1 minute.
  10. Finish with butter and lemon slices.
  11. Once butter melts, pour sauce over cutlets.
  12. Garnish with parsley and serve over bow tie pasta (farfalle).