Chicken Piccata

8 thin chicken cutlets
4T olive oil
1/2-1 c dry white wine
2T garlic, minced
1 C chicken broth
4T fresh lemon juice
2 T Capers rinsed and drained
4T unsalted butter
fresh lemon slices

Season cutlets with salt and pepper then dust with flour. Add vegetable oil to pan and heat it up over med.-high heat. saute cutlets 2-3 minutes on each side. Transfer cutlets to a warm plate. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes. add broth, lemon juice and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plate. To pan sauce add butter and lemon slices. Add lemons and sauce to cutlets. Can garnish with parsley. I served with a salad and cheesy orzo.