Meyer Lemon Chicken Piccata

• 2 (8 ounce) chicken breast halves, boneless and skinless (or 4 4-ounce breasts)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter, divided
• 1/3 cup sauvignon blanc wine (or other crisp white wine like Pinot Grigio)
• 1/2 cup chicken broth, fat-free and lower sodium
• 1/3 cup fresh meyer lemon juice (about 3 lemons)
• 2 tablespoons capers, rinsed and drained
• 1/4 cup fresh flat-leaf parsley, chopped

1. Split chicken breast halves in half horizontally to form 4 cutlets. If using 4 ounce breasts, do not split but continue with recipe. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and saute 2 minutes. Turn cutlets over; saute for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.
3. Add wine to pan and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.

chicken breast halves, kosher salt, fresh ground black pepper, flour, unsalted butter, sauvignon blanc wine, chicken broth, fresh meyer, capers, parsley

Taken from www.food.com/recipe/meyer-lemon-chicken-piccata-452231 (may not work)