Ingredients:
4¼-inch chicken cutlets
Salt & pepper
Flour
2 Tbsp. vegetable oil
¼ C. dry white wine
1 clove garlic, minced
½ C. chicken broth
1 Tbsp. capers, drained
2 Tbsp. butter
2 Tbsp. fresh lemon juice
Fresh lemon, sliced
Fresh parsley, chopped
Directions:
Season with salt & pepper, then coat cutlets with flour. Fry in oil over medium heat. Sauté cutlets 2-3 minutes on one side, 1-2 minutes on the other with the pan covered. Add wine and garlic to pan, nearly evaporating and browning garlic. Add broth, lemon juice, and capers. Return cutlets to pan & cook for 1 minute on each side. Transfer cutlets to a warm plate. Finish sauce with butter & lemons. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley & serve.
