Chicken Piccata - cooking recipe

Ingredients

SEASON
2 chicken cutlets (pound the hell out of some chicken breasts situated between two pieces of plastic wrap to 1/4-inch t)
salt and pepper
flour
SAUTE IN
2 tablespoons vegetable oil
DEGLAZE WITH
1/3 cup dry white wine
1 tablespoon minced garlic
ADD
3/4 cup chicken broth
2 tablespoons fresh lemon juice
2 -4 tablespoons capers, drained
FINISH WITH
2 tablespoons unsalted butter
fresh lemon slice
GARNISH WITH
chopped fresh parsley

Preparation

Season flattened cutlets with a thin coat of flour. Salt and pepper them to taste.
Spray a saute pan with nonstick spray; add vegetable oil and heat over medium-high.
Saute cutlets 2-3 minutes on one side, then 1-2 minutes *covered* on the other.
Move to a warm plate and cover with foil.
Pour off fat from pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is 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.
Finish with butter and lemon slices.
Once butter melts, pour sauce over cutlets (I highly suggest pairing these with pasta).
Garnish with parsley and serve.