Chicken Picatta

Pound cutlets into approximately 1/8 inch pieces. Dredge with flour seasoned with salt and pepper.

Saute cutlets (I like to use a nonstick pan so all the pieces of chicken get into the sauce) in olive oil for 2 to 3 minutes on one side until slightly browned. Flip, cover the pan with a heatproof plate, and saute the other side for another 2 minutes. When done, remove cutlets to the warmed plate. Cover to keep warm.

Deglaze pan with wine. Add minced garlic. Cook until liquid is nearly gone. Add broth, lemon juice, and capers and mix. Next, return cutlets to the pan and heat on each side for 1 minute. Transfer cutlets to warm plate. (Leaving other juices in pan.) Melt butter into the liquid, add lemon slices, pour sauce over the cutlets and serve immediately. Garnish with parsley. Beautiful color, and presentation with a fresh flavor!