This is a very easy dish and it only takes a few minutes to cook. The chicken is tender and the sauce is really, really good. Great choice for a Monday night dinner.
2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
salt and black pepper
2 tbsp vegetable oil
1/4 cup dry white wine
1 tsp mince garlic
1/2 cup low-sodium chicken broth
2 tbsp fresh lemon juice
1 tbsp drained capers
2 tbsp unsalted butter
fresh lemon slices
Season cutlets with salt and pepper, then dredge in flour. Coat a saute pan with nonstick spray, add oil, and heat over medium-high. Saute cutlets 2-3 minutes on one side. Flip cutlets over and saute the other side, covered, 1-2 minutes. Transfer cutlets to a warm platter; pour off fat from the pan.
Degraze 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 pan and cook on each side for 1 minute. Transfer cutlets to warm plates. Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets.
Garnish with chopped fresh parsley and serve immediately.
Tip: Turkey tenderloin makes a great substitute for chicken breast.
Source: Cuisine at Home