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

1.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.

2.Season the cutlets with sea salt and freshly cracked pepper, to taste then dust with flour.

3.Coat a skillet with cooking spray and olive oil then heat over medium high.

4.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).

5.Transfer cutlets to a platter and cover with a tin foil tent.

6.Place the garlic in the skillet, stirring constantly for 1 minute.

7.Add the chicken broth to the pan along with the capers, and lemon juice, cook the sauce for 2 minutes, until reduced.

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

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