Paul's favorite...
4 chicken breasts
Salt & Pepper
2 tblsp. extra virgin olive oil
1/4 cup dry white wine, (I have occasionally substituted red wine if I'm desperate)
2-3 cloves of garlic minced
1/2 cup chicken broth
2 tblsp. lemon juice
1 tblsp. capers drained (I usually use more like 3 tblsp. as my family likes capers...)
2 tblsp. butter
Fresh lemon slices
Tenderize chicken breasts, season with salt & pepper and dust with flour.
Spray skillet or saute' pan with cooking spray and add 2 tblsp. of extra virgin olive oil.
Saute' cutlets until browned on both sides. Remove cutlets from pan and keep warm on a plate covered with foil.
Deglaze pan with wine and add minced garlic. Saute' garlic for several minutes.
Add chicken broth, lemon juice, butter and capers & then return the chicken to the pan. Cook on each side for several minutes.
Remove Chicken again and pour the sauce over spaghetti or angel hair pasta. Then serve the chicken with fresh lemon slices over the pasta. Fresh parsley is a nice garnish.
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