Chicken Piccata

Based on a recipe from "Cuisine at Home" magazine.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1  whole chicken breast
• 2  tablespoons  vegetable oil
• 1⁄4 cup dry white wine
• 1  teaspoon garlic, minced
• 1⁄2 cup chicken broth
• 2  tablespoons fresh lemon juice
• 1  tablespoon capers, drained
• 2  tablespoons unsalted butter
• 1⁄2 lemon, thinly sliced
•  fresh parsley, chopped

Directions

1. To make cutlets, trim off tenderloins, cut each breast half in two, and pound gently until uniformly 1/4" thick.
2. Season cutlets with salt and pepper, then dust with flour, shaking off the excess.
3. Coat a saute pan with nonstick spray, add vegetable oil, and heat over medium-high.
4. Saute cutlets for 2-3 minutes on one side. Flip the cutlets over and saute the other side 1 to 2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.
5. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
6. Add broth, lemon juice and capers. Return cutlets to the pan and cook on each side for 1 minute. Transfer cutlets to the warm plate.
7. Add butter and lemon slices to sauce. Once butter melts, pour sauce over cutlets.
8. Garnish with chopped fresh parsley and serve.