This dish may sound and look intimidating, but it is really quick and easy enough to serve during the week. The chicken is moist and tender; the lemon butter sauce adds amazing flavor. Be sure you use a good drinking wine- never a cooking wine. Fresh lemon juice is a must as well.
adapted from Cuisine at Home Magazine
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 Tbsp. light olive or grape seed oil
1/3 cup dry white wine , such as Sauvignon Blanc
1 teaspoon minced garlic
1/2 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
1 teaspoon drained capers
2 tablespoons unsalted butter
fresh lemon slices
Slice chicken breasts in half to form 4 cutlets. Season with salt and pepper, then dredge in flour.
Add oil to a medium size saucepan over medium-high heat.
Saute cutlets 2-3 minutes per side until lightly browned.
Remove cutlets; set aside, keep warm.
Add wine to pan to deglaze. Add minced garlic and cook 2 minutes until starting to brown.
Add broth, lemon juice, capers, butter and lemons. Return cutlets to pan and simmer for 3 minutes.
Serve with your favorite green vegetable.