Ready in 30 minutes
2 Chicken breasts boneless and skinless; Pounded using the flat side of mallet to even and shape to 1/4 inch thickness
Flour; to coat chicken
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 Butter; unsalted
Fresh lemon slices
Fresh parsley; chopped
Season cutlets with salt and pepper, then dust with flour.
Coat a saute pan with nonstick spray, add 2 T. vegetable oil, and heat over medium-high.
Saute cutlets 2-3 minutes on one side.
Flip the cutlets over and saute the other side 1-2 minutes with the pan covered.
Transfer cutlets to a warm plate; pour off fat from the pan.
Deglaze the pan with wine and add minced garlic.
Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
Add broth, lemon juice, and capers.
Return cutlets to the pan and cook on each side for 1 minute.
Transfer cutlets to a warm plate.
Finish sauce with butter and lemon slices.
Once butter melts, pour sauce over cutlets.
Garnish with chopped fresh parsley and serve.