Chicken Piccata

Description: Always looking for ways to duplicate the delish dishes I find in various restaurants, here is another "tweaked till true" one. I often double the sauce ingredients. Serving this dish with farfalle pasta and drenching the whole plate with the sauce and no fewer than One Million Capers (Nya-ha-haaa!) is like fantasy-land to me. Share this with someone you love.

Ingredients:

• 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
• 2 tablespoons vegetable oil
• 1/3 cup dry white wine
• 1 tablespoon minced garlic
• 3/4 cup chicken broth
• 2 tablespoons fresh lemon juice
• 2 -4 tablespoons capers, drained
• 2 tablespoons unsalted butter
• fresh lemon slice
• chopped fresh parsley

Steps:

1. Season flattened cutlets with a thin coat of flour. Salt and pepper them to taste.
2. Spray a sauté pan with nonstick spray; add vegetable oil and heat over medium-high.
3. Sauté 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.