2 (8-ounce) skinless, boneless chicken breast halves

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

2 tablespoons 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 Meyer lemon juice (about 3 lemons)

2 tablespoons capers, rinsed and drained

1/4 cup chopped fresh flat-leaf parsley



  1. Split chicken breast halves in half horizontally to form 4 cutlets.
  2. 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.
  3. Sprinkle cutlets evenly with salt and pepper.
  4. Place flour in a shallow dish; dredge cutlets in flour.
  5. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes.
  6. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.
  7. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits.
  8. Cook for 1 minute or until liquid almost evaporates.
  9. Stir in chicken broth; bring to a boil.
  10. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes).
  11. Stir in juice and capers. Serve over chicken. Sprinkle with parsley.

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