Beth's Chicken Piccata Recipe

• 1 pound chicken cutlets
• 1/4 c. flour
• 1/4 c. butter
• 1/2 c. white wine
• Juice from 1/2 lemon
• Capers

1. Lb.
2. chicken between 2 sheets of waxed paper till 1/4 inch thick.
3. Dredge cutlets in flour which has been seasoned with salt and pepper.
4. Heat butter in a heavy skillet till sizzling.
5. Saute/fry cutlets in butter till light brown, about 3 min per side.
6. Add in wine, lemon juice, and capers to chicken and let boil 2 min, turning chicken in sauce.
7. Serve garnished with lemon wedges and fresh parsley.

chicken cutlets, flour, butter, white wine, lemon, capers

Taken from cookeatshare.com/recipes/beth-s-chicken-piccata-40039 (may not work)