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Ingredients

• 8   boneless, skinless, thin-cut (1/4 to 1/2 inch thick) chicken breast cutlets, (about 1-1/2 pounds)
•   Kosher salt and freshly ground black pepper
• 2 to 3 tablespoons  extra-virgin olive oil; more as needed
• 3 tablespoons  capers, rinsed and chopped
• 2 medium  cloves garlic, thinly sliced
• 3/4 cup  lower-salt chicken broth
• 2 tablespoons  fresh lemon juice; more as needed
• 1/4 cup  chopped fresh flat-leaf parsley
• 1 tablespoon  unsalted butter

Description

Season The Chicken With 1 Teaspoon Salt And 1/2 Teaspoon Pepper. Heat 1 Tablespoon Of The Oil In A 12-inch Heavy-duty Skillet Over Medium-high Heat. When Hot, Add As Many Cutlets As Will Fit In A Single Layer And Cook Until Lightly Browned On Both Sides A

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