Season cutlets with salt and pepper, then dredge in flour. Coat a saute pan with nonstick spray, add oil and heat over medium-high heat.
Saute chicken 2-3 minutes on one side. Turn chicken and saute, covered, 1-2 minutes. Transfer to a warmed platter. Pour off fat from pan.
Deglaze pan with wine and add minced garlic. Cook until slightly brown and liquid is nearly evaporated, about 2 minutes. Add broth, lemon juice and capers. Return chicken to pan and cook on each side for 1 minute. Transfer to warm plates.
Finish sauce with butter and lemons. Once butter melts, pour sauce over chicken. Garnish with chopped fresh parsley and serve immediately.
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