Chicken PIccata

Ingredients:
4 chicken breasts (cut in half) that have been pounded until ¼” thick.
2 T veg oil
¼ C dry white wine
1 t garlic, minced
½ C chicken broth
2 T fresh lemon Juice
1 T capers, drained
2 T butter
Fresh lemon slices

Directions:
Season chicken with salt and pepper then dust with flour. Spray a sauté pan with nonstick spray, add veg oil and heat over med-high. Sauté chicken 2-3 minutes on one side. Flip over and sauté other side 1-2 minutes with pan covered. Transfer chick to a warm plate.

Deglaze pan with wine and add garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes. Add broth, lemon juice and capers. Return chicken to pan and cook on each side 1 minute. Transfer chicken to a warm plate.

Finish by adding butter and lemon slices to pan. Once butter melts, pour sauce over chicken.

Servings: 4