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
- Split chicken breast 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 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes.
- Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.
- Add wine to pan, and bring to a boil, scraping pan to loosen browned bits.
- Cook for 1 minute or until liquid almost evaporates.
- Stir in chicken broth; bring to a boil.
- Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes).
- Stir in juice and capers. Serve over chicken. Sprinkle with parsley.