Chicken Piccata

• SEASON
• 2 chicken cutlets (pound the hell out of some chicken breasts situated between two pieces of plastic wrap to 1/4-inch t)
• salt and pepper
• flour
• SAUTE IN
• 2 tablespoons vegetable oil
• DEGLAZE WITH
• 1/3 cup dry white wine
• 1 tablespoon minced garlic
• ADD
• 3/4 cup chicken broth
• 2 tablespoons fresh lemon juice
• 2 -4 tablespoons capers, drained
• FINISH WITH
• 2 tablespoons unsalted butter
• fresh lemon slice
• GARNISH WITH
• chopped fresh parsley

1. Season flattened cutlets with a thin coat of flour. Salt and pepper them to taste.
2. Spray a saute pan with nonstick spray; add vegetable oil and heat over medium-high.
3. Saute cutlets 2-3 minutes on one side, then 1-2 minutes *covered* on the other.
4. Move to a warm plate and cover with foil.
5. Pour off fat from pan.
6. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
7. Add broth, lemon juice and capers.
8. Return cutlets to pan and cook on each side 1 minute.
9. Finish with butter and lemon slices.
10. Once butter melts, pour sauce over cutlets (I highly suggest pairing these with pasta).
11. Garnish with parsley and serve.

season, chicken cutlets, salt, flour, vegetable oil, white wine, garlic, chicken broth, lemon juice, finish with, unsalted butter, lemon slice, with, fresh parsley

Taken from www.food.com/recipe/chicken-piccata-56704 (may not work)