Chicken Piccata

Ingredients

2 Tablespoons oil
Flour, salt and pepper
2 boneless chicken breasts, each cut in half
1/4 cup dry white wine
1 teaspoon minced garlic
1/2 cup chicken broth
2 Tablespoon fresh lemon juice
1 Tablespoon drained capers
1 Tablespoon butter.
Fresh lemon slices
Parsley

Instructions

Prepare chicken by placing in a zip-loc plastic bag and using a meat mallet to gently pound each piece until it is 1/4 inch thick.
Season the chicken cutlets with salt and pepper; then dust with flour.
Put oil in non-stick skillet and heat over medium-high heat.
Saute chicken cutlets for 2 - 3 minutes. Flip over and saute for additional 2 minutes or until done. Transfer chicken to warm plate and cover to keep warm.
Deglaze pan with wine. Add garlic and cook until liquid is nearly gone, about 2 minutes. Add broth and lemon juice and capers. Heat to simmer. Return cutlets to pan and cook on each side for one minute. Transfer meat to serving plate. Add butter and lemon slices to pan. Melt and swirl butter into the broth mixture. Pour over cutlets and garnish with parsley.