Chicken Picatta

You will need: adapted from a Cuisine-At-Home magazine
4 chicken cutlets
2 TBS oil
1/4 cup dry white wine(or chicken stock)
1 tsp garlic, minced
1/2 cup low-sodium chicken stock
2 TBS fresh lemon juice
1 TBS capers, drained
2 TBS butter
fresh lemon slices
chopped parsley for garnish
salt and pepper to taste
flour for dusting chicken


Directions:
Season chicken with salt and pepper. If your chicken breast is thick, you might want to pound it a bit to make it thinner. It will cook much faster. Dredge the chicken in flour and shake off excess flour.
Add oil in a saute pan and heat on med-high. Saute chicken 2-3 minutes on one side.
Turn chicken on second side, cover pan, and cook an additional 1-2 minutes.
Transfer the chicken to a warm plate. Pour off fat...if you have any.
Deglaze pan with wine. Add garlic. Cook until the garlic is just brown (don't overcook as it will become bitter) another minute or so.
Add 1/2 cup broth (if you want a bit more sauce in the final stage you can add a bit more stock) and lemon juice. Add the capers as well.
Return the browned chicken and cook on each side for 1 minute.
Transfer the chicken (again) unto a warm plate. Add butter and lemon slices to the sauce in the skillet. Cook until the butter melts.
Once the butter melts, add the sauce and lemon slices over the chicken cutlets.
Sprinkle some chopped parsley.
from  home cooking in montana