chicken breast, sliced and pounded into cutlets
dry white wine
1/3 cup chicken broth or 1/3 cup
fresh lemon slices
Step 1: Season cutlets with salt and pepper, then dust with flour.
Step 2: Heat nonstick pan over medium high, then place chicken in pan. Cook cutlets 2-3 minutes on one side. Flip cutlets over and cook the other side 1-2 minutes. Transfer cutlets to a warm plate.
Step 3: Deglaze pan with wine and minced garlic. Cook until garlic is slightly brown, and then add water and lemon juice. Place chicken in the pan along with slices of lemon. Cover and cook another 3 minutes. Next, add butter, capers and cook for an additional 3 minutes.