Prep time: 30 minutes
Total time: 40 minutes
4 small (4- to 5-oz) boneless, skinless chicken breasts
Salt to taste
Pepper to taste
1/3 cup flour
3 Tbsp olive oil, divided
1 clove garlic, minced
1/2 cup dry white wine
3/4 cup reduced-sodium chicken broth
2 Tbsp fresh lemon juice, divided
1 1/2 Tbsp unsalted butter, cut in cubes
2 Tbsp capers, rinsed and drained
1 lemon, thinly sliced, for garnish (optional)
Slice the chicken horizontally to make 8 thin cutlets. Season the chicken lightly with salt and pepper. Pound very gently between waxed paper to even thickness to about 1/4 inch. Dredge in the flour, shake off excess, and transfer to a large plate.
Heat 1 1/2 Tbsp of the oil in a large skillet over medium-high heat. Add half the chicken and sauté until golden, about 2 minutes. Turn and sauté about 1 minute more, until browned. Transfer to a clean plate and cover with foil. Repeat with the remaining chicken, using the other 1 1/2 Tbsp oil.
After removing the chicken from the pan, add the garlic, stir about 10 seconds, then add the wine. Scrape the brown bits off the bottom of the pan, and cook until wine is reduced slightly and almost syrupy. Add the broth and 1 Tbsp of the lemon juice, and cook a few minutes more, until slightly reduced. Return the chicken to the pan, reduce heat to low, cover, and simmer for 2 minutes.
Plate the chicken. Turn off the heat, swirl in the butter, the capers, and the remaining tbsp of lemon juice; season to taste with salt and pepper. Pour the sauce over the chicken, and garnish, if you like, with the lemon slices. Serve with orzo and steamed broccolini.
Ideas for picky eaters: Slice a piece of cooked chicken into 1/2-inch strips, weave onto wooden skewers, and serve with a small dish of "Sunshine Sauce"-just the lemon-butter with no capers-for dipping.