4 chicken breast halves
2 T olive oil
1/4 cup dry white wine
1 tsp. garlic minced
1/2 cup chicken broth
2 T lemon juice
1 T capers
2 T unsalted butter
Pound chicken to thickness of 1/2 inch.
Season cutlets with salt and pepper.
Lightly dust with flour.
Saute cutlets 2-3 minutes for each side.
Remove cutlets and deglaze pan with wine.
Add garlic and cook 2 minutes.
Add broth, lemon juice and capers.
Return cutlets to pan and add butter.
Cook 1 minute or until butter is fully melted.
Serve with noodles.