Cooking with Rena Lee

Prep Time: 36 min.
Cook Time: 36 min.

Yield:4-6

INGREDIENTS:

2	(8 oz) skinless, boneless chicken breast halves
1/2 tsp	kosher salt
1/4 tsp	freshly ground black pepper
1/4 cup	all-purpose flour
2 tbsp	unsalted butter, divided
1/3 cup	sauvignon blanc or other crisp, tart white wine
1/2 cup	fat-free, lower-sodium chicken broth
1/3 cup	fresh lemon juice (about 3 lemons)

DIRECTIONS:

Split chix beast halves in half horizontally to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper
Place flour in a shallow dish; dredge cutlets in flour.
Melt 1 tbsp butter in large skillet over med-high heat. Add 2 cutlets to pan, and saute 2 mins. Turn cutlets over, saute for 1 min. Remove cutlets from pan. Repeat procedure with remaining 1 tbsp butter and 2 cutlets.
Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 min. or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tbsp (about 4 mins.) Stir in juice and capers.
Serve over chicken. Sprinkle with parsley.