Chicken Piccata

This piccata is so rich that one chicken breast half can serve two people. Turkey tenderloin also makes a great substitution.

4 chicken cutlets
1 Tbsp. EVOO
1/4 cup dry white wine
1 tsp. garlic, minced
1/2 cup chicken broth
1 Tbsp. fresh lemon juice
1 Tbsp.capers, drained
2 Tbsp. unsalted butter
Fresh lemon slices.

Dust cutlets with flour, salt and pepper shake off excess flour, Add oil and sauté cutlets 2 to 3 minutes over medium-high heat. Flip the cutlets over and sauté the other side 1 to 2 minutes with the pan covered. Transfer cutlets to a warm plate, pour off the fat from the pan.

De glaze the pan with wine and add garlic. Cook until slightly brown and liquid is nearly gone, about 2 minutes.

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

Finish with butter and lemon slices. Once butter melts pour sauce over cutlets.

This is good served with roasted rosemary/asparagus, crusty Italian bread and a salad if desired.