Season the chicken cutlets with salt and pepper, then lightly dredge both sides of chicken in the flour, shaking off the excess.
Spray a skillet with nonstick spray, and add the vegetable oil to skillet; heat oil over medium-high.
Saute the chicken 2-3 minutes on one side, then turn them over and cook the other side for 1-2 minutes with a lid (or covering) on the pan. Transfer chicken to a warm plate; skim off the fat from the pan.
De-glaze the skillet with the wine and add the minced garlic. Cook until the garlic is slightly browned and the liquid is nearly evaporated (approx. 2-3 minutes). Be careful not to burn the garlic.
Add the broth, lemon juice and capers to the skillet.
Return chicken to skillet and cook for an additional minute on each side. Transfer the chicken to a warm plate (serving platter or individual plates).
Finish the sauce by adding the butter and sliced lemons to skillet sauce. Once the butter melts, pour the sauce over the cutlets.
Garnish with chopped fresh parsley and serve. Enjoy! This is delicious with a side of pasta.
Amount Per Serving (1 serving)
Calories 491Calories from Fat 279
% Daily Value*
Saturated Fat 21g131%
Vitamin A 240IU5%
Vitamin C 18.2mg22%
* Percent Daily Values are based on a 2000 calorie diet.