Lemon Chicken Piccata

This recipe is as delicious as the picture looks...maybe even moreso! It definitely goes on our faves list for when I don't feel like cooking something new. We paired it with Asparagus with Balsamic Tomatoes, and the flavors went together really well! Add some Stovetop stuffing, and you've got yourself the perfect meal!

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Yield: 4 servings (serving size: 1 cutlet, 2 tablespoons sauce, and 1 tablespoon parsley)

Ingredients:
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 lemon juice
2 tablespoons capers, rinsed and drained
1/4 cup chopped fresh flat-leaf parsley

Preparation:
1. 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.
2. 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.
3. 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.

Nutritional Information: 
Calories: 214
Fat: 7.3g (sat 4.1g,mono 1.9g,poly 0.6g)
Protein: 27.5g
Carbohydrate: 8.5g
Fiber: 0.6g
Cholesterol: 81mg
Iron: 1.6mg
Sodium: 502mg
Calcium: 26mg