thin lemon slices and fresh parsley for garnish(optional)
Instructions
Season cutlets with salt and pepper and dust with flour.
Heat oil over medium high heat in a large skillet. Add chicken cutlets and sauté on one side until starts to brown, about 3 minutes. Flip and brown on the other side about 2 minutes with the pan covered. Remove to a plate and tent with foil.
Turn heat down to medium and add wine to deglaze the pan, scraping up the bottom of the pan. Add garlic then cook, stirring, until liquid is almost gone about 2 minutes. Stir in broth, lemon juice and capers. Return chicken to the pan and cook on each side until chicken is cooked through about 3 minutes a side. Transfer cutlets to a warm plate.
Off heat whisk butter into the sauce. Pour sauce over chicken and top with parsley and lemon slices if using.