2 Chicken Cutlets or Chicken Breast pounded thinly
2 tablespoons olive oil
1/4 cup dry white wine
1 tablespoon garlic, minced
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
2 tablespoons unsalted butter
Fresh Lemon Slices
Instructions
Season Chicken with salt and pepper, then dust with flour,
shaking off the excess. Heat olive oil over medium-high heat,
Saute chicken until golden brown. Flip the chicken over and
saute the other side several minutes with the pan covered.
Transfer chicken to a warm platter, pour off fat from the pan.
Deglaze pan with wine 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 chicken
to pan and cook on each side 1 minute. Transfer chicken to a
warm plate.
Finish with butter and lemon slices. Once butter melts, pour
over cutlets.
Originally Submitted
1/29/2018
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