Lemon Chicken Scaloppini

26 Apr

chicken breasts, sliced in half horizontally, into cutlets
 1 lemon, sliced
flour
egg
olive oil
white wine
chicken broth
capers
salt and pepper
chopped parsley (optional) 

Pound the chicken cutlets until tender.

Dredge the cutlets in a mixture of flour and some salt, shake off excess.

Heat the olive oil in a cast iron skillet.  When hot sauté the chicken until browned.

Add some white wine to deglaze, then add an equal amount of chicken broth.  Simmer until reduced to your desired sauce consistency.

Add the lemon sliced on top of the chicken, and add capers.  Let sit 1 more minute.

Season to taste with salt and pepper, and add chopped parsley if you have it.

Serve with roasted potatoes or rice.

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