Chicken Piccata

This recipe makes my mouth water just from reading it. I plan to give Maggiano's a run for their money with this recipe.

2 boneless skinless chicken breasts, cut in half lengthwise and pounded into cutlets
Salt and black pepper
All purpose flour
Nonstick spray
2 tbsp. vegetable oil
1/4 C. dry white wine
1 tsp. minced garlic
1/2 C. low sodium chicken broth
2 tbsp. fresh lemon juice
1 tbsp. drained capers
2 tbsp. unsalted butter
Fresh lemon slices
Chopped fresh parsley

Season cutlets with salt and pepper, then dredge in flour. Coat a saute pan with nonstick spray, add oil and heat over medium high heat.

Saute cutlets 2-3 minutes on one side. Flip cutlets over and saute the other side, covered for 1-2 minutes. Transfer cutlets to a warmed platter; pour off fat from the pan.

Deglaze pan with wine and add minced garlic. Cook until garlic is slightly browned and liquid is nearly evaporated, about 2 minutes.

Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates.

Finish the sauce with butter and lemons. Once the butter melts, pour sauce over cutlets.

Garnish with chopped fresh parsley and serve immediately.

Yoda (the beagle to my FB friends) must like Chicken Piccata. She is laying with her head on my arm as I type.