Makes 2 Servings

Ingredients

• 2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
• Kosher salt and black pepper
• All-purpose flour
• Non-stick cooking spray
• 2 tablespoons vegetable oil
• 1/4 cup dry white wine or Chardonnay
• 1 teaspoon minced garlic
• 1/2 cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon drained capers
• 2 tablespoons unsalter butter
• Fresh lemon slices
• Chopped fresh parsley

Tools

• Saute pan with lid (or use foil)
• Tongs
• Chef knife
• Paring knife

Instructions

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

Note:  You can also make this dish with turkey instead of chicken.