Chicken Piccata

Quick week night dinner -- and it's so amazingly good!

Ingredients:
4 chicken cutlets
2 tablespoons vegetable oil
1/4 cup dry white wine (I use Vermouth)
1 teaspoon garlic, minced
1/2 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
2 tablespoons unsalted butter
fresh lemon slices
chopped fresh parsley for garnish (optional)

Directions:
Select boneless, skinless chicken breasts.  Have butcher pound or place between plastic wrap and pound until thin -- about 1/4 inch thick.  Season cutlets with salt and pepper then dust with flour.  Heat saute pan on medium-high heat and saute in 2 tablespoons vegetable oil.

Saute cutlets 2-3 minutes on one side.  Flip over and saute the other side 1-2 minutes with the pan covered.  Transfer to a warm plate; pour off fat from the pan.

Deglaze pan with 1/4 cup Vermouth or your choice of dry white wine, add minced garlic.  Cook until garlic is slightly brown and liquid is reduced until nearly gone -- about 2 minutes.

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

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

Garnish with chopped fresh parsley, if desired.

Such a great lemon flavor!  Very good.