Chicken Piccata

I love a good piccata sauce!

Ingredients:

• 8 boneless skinless thin cut (or thin pounded) chicken breast cutlets
• salt & Pepper
• 2-3 tbsp olive oil
• 3 tbsp capers, rinsed and chopped
• 2 med. cloves garlic, thinly sliced
• 3/4 cup low salt chicken broth
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1 tbsp unsalted butter

Season chicken with S&P.  Heat 1 tbsp oil in skillet.  When hot, add chicken and cook until lightly browned on each side (approx. 2-3 min per side). Remove chicken and tent with foil.  Reduce heat and add capers, garlic, oil.  Cook, stirring until garlic softens.  Add chicken broth and lemon juice.  Raise heat to high and cook until mixture reduces by approx. half (approx 3-4 min).  Remove from heat.  Swirl in 1/2 the parsley and butter.  Season with more lemon juice, and S/P (to taste).  Drizzle sauce over chicken and top with remaining parsley.