Chicken Piccata - cooking recipe

Ingredients

8 chicken cutlets
salt & freshly ground black pepper
1/2 - 1 cup flour
4 tablespoons vegetable oil
1/2 cup dry white wine
2 teaspoons garlic, minced
1 cup low sodium chicken broth
4 tablespoons fresh lemon juice
2 tablespoons capers, drained
4 tablespoons unsalted butter
8 thin fresh lemon slices

Preparation

Gently pound cutlets to even thickness (somewhat less than 1/2 inch). Season with salt and pepper then dust with flour, shaking off excess flour.
Add vegetable oil to saute pan and heat over medium-high heat. Saute cutlets 2-3 minutes on one side; flip the cutlets over and saute the other side 1-2 minutes with the pan covered. (Cutlets should be a nice rich brown--just past golden brown). Transfer cutlets to a warm plate; pour off fat from the pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly browned 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.
To finish sauce, spread a layer of lemon slices in bottom of pan as well as the butter. Stir gently until butter melts. To serve, pour sauce over cutlets and top with a lemon slice. Garnish with chopped fresh parsley if desired.