Ingredients
4 chicken cutlets
1 T vegetable oil
1/2 cup chicken broth
1/4 cup dry white wine
1 t minced garlic
2 T lemon juice
1 T capers
2 T unsalted butter
Fresh lemon slices
Preparation
Dust cutlets in flour shaking off excess. Season with salt & pepper. Saute in oil. Remove from pan, and pour off any fat if there is any.
Pour wine in pan and add minced garlic. Cook until garlic is slightly 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 minute. Tranfer cutlets to warm plate.
Add butter and lemon slices to pan. Once butter melts, pour sauce over cutlets & garnish with fresh parsley if desired.
