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Ingredients

4 skinless, boneless chicken cutlets (about 1 1/4 pounds)
1 lemon
1/2 cup flour
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1/3 cup capers
1/2 cup pinot grigio or other dry white wine
3/4 cup low-sodium chicken broth
2 tablespoons chopped parsley

Description

Thin Chicken Cutlets Cook Quickly And Evenly, Making This Recipe A Fast Weeknight Option. A Pan Sauce Of Lemon Juice, White Wine, Capers And Parsley Adds Vibrant Flavor. Serve With A Simple Green Salad Or Steamed Vegetables.

Wholefoods