Meyer Lemon Chicken Piccata

2 (8oz) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons unsalted butter, divided
1/3 cup sauvignon blanc or other crisp, tart white wine
1/3 cup fresh Meyer lemon juice (about 3 lemons)
2 tablespoons capers, rinsed and drained
1/4 cup chopped fresh flat leaf parsley

1. split chicken breasts in half horiziontally to form 4 cutlets. place each cutlet between 2 sheets of heavy duty plastic wrap; pound each cutlet to 1/4 inch thickness using a meet mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. place flour in a shallow dish; dredge cutlets in flour.
2. melt 1 tablespoon butter in a large skillet over medium-high heat. add 2 cutlets to pan, and saute for 2 minutes. turn cutlets over, saute 1 minute. remove the cutlets from pan. repeat the procedure with the remaining 1 tablespoon butter and 2 cutlets.
3. add wine to the pan, and bring to a boil, scraping pan to loosen browned bits. cook for 1 minute or until liquid almost evaporates. stir in chicken broth; bring to a boil. cook until broth mixture is reduced to 2 tablespoons(about 4 minutes). stir in juice and capers and allow to heat slightly. serve over chicken. sprinkle with parsley.
yield 4 servings(serving size: 1 cutlet, 2 tablespoons sauce, and 1 tablespoon parsley)

Number of Servings: 4

Recipe submitted by SparkPeople user BJESTER01.