4 Chicken cutlets pounded thin
Flour for dredging
2 Tbls of butter
Salt and Pepper
Juice of 1 lemon
Also slices of lemon
½ cup of chicken broth
¼ to 1/3 cup of white wine
2 Tbls of capers
2Tbls of chopped parsley for garnish
Dredge the chicken in seasoned flour
Saute the chicken in the olive oil and 1Tbl of butter
Transfer to a platter
In a saute pan add the remaining Tbl of butter add the garlic
and lightly brown
Wisk in 2 Tbls of flour to make a roux.
Add the white wind and wisk to prevent lumps
Add the chicken broth and the lemon juice.
Let cook until slightly thickened then correct the seasoning.
Swirl in the lemon slices and capers.
Cook for another minute and return the chicken to the saute pan
to heat through.
Garnish with chopped parsley.