Ingredients

4 skinless, boneless chicken breasts halves

Salt, pepper, and flour for dusting

2 Tablespoons vegetable oil

1/4 cup dry white wine

1 teaspoons garlic, minced

1/2 cup low-sodium chicken broth

2 Tablespoons fresh lemon juice

1 Tablespoon capers

2 Tablespoons butter

Fresh lemon slices

Chopped fresh parsley

Prepare the chicken by cutting each breast half into two equal pieces, and then placing them, one at a time, between sheets of plastic wrap or inside a plastic bag. Pound each piece of chicken to a 1/4-inch thickness.

Season chicken with salt and pepper and dust with flour. Spray sauté pan with nonstick spray, add vegetable oil, and sauté chicken 2 to 3 minutes on one side. Turn chicken over and sauté 2 minutes more with the pan covered. Transfer chicken to plate and keep warm.

Deglaze pan with wine and add garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes. Add broth, lemon juice, and capers.

Return chicken to pan and cook on each side 1 minute, then remove from pan and return to warm plate. Finish sauce with butter and lemon slices, heating until butter is melted. Pour sauce over chicken. Garnish with chopped parsley.

Serves: 2

• Hill Farm Inn on VirtualCities.com
• Hill Farm Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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