Chicken Piccata

• 2 boneless, skinless chicken breasts, cut into cutlets
• Sea salt and freshly cracked pepper, to taste
• 1/4 cup flour
• Nonstick spray
• 1 tbsp olive oil
• 3/4 cup of chicken broth
• 2 cloves of garlic, minced
• 2-3 tbsp fresh lemon juice
• 1 tbsp capers, drained and rinsed
• 1-2 tbsp butter
• Fresh lemon slices
• Fresh parsley, chopped

Halve the chicken breasts lengthwise. Place each half in between two pieces of saran wrap then pound until each cutlet is 1/4 inch thick.

Season the cutlets with sea salt and freshly cracked pepper, to taste then dust with flour. Coat a skillet with cooking spray and olive oil then heat over medium-high. 

Sauté the cutlets for 2-3 minutes on one side then flip over and sauté for 2 minutes with the pan covered (to keep the cutlets moist). Transfer cutlets to a platter and cover with a tin foil tent.

Place the garlic in the skillet, stirring constantly for 1 minute. Add the chicken broth to the pan along with the capers, and lemon juice, cook the sauce for 2 minutes until reduced. 

Add the butter, lemon slices, and fresh parsley to the sauce then pour over the cutlets and serve. Enjoy.