Meyer Lemon Chicken Piccata

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons capers rinsed drained
• 0.3 cup flour all-purpose
• 0.3 cup parsley fresh chopped
• 0.5 teaspoon kosher salt 
• 0.5 cup beef broth fat-free
• 0.3 cup meyer lemon juice fresh ( 3 lemons)
• 0.3 cup sauvignon blanc white wine crisp
• 16 ounce chicken breast halves boneless skinless
• 2 tablespoons butter unsalted divided

Equipment

• frying pan
• plastic wrap
• meat tenderizer

Directions

1. Split chicken breast halves in half horizontally to form 4 cutlets.
2. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet.
3. Sprinkle cutlets evenly with salt and pepper.
4. Place flour in a shallow dish; dredge cutlets in flour.
5. Melt 1 tablespoon butter in a large skillet over medium-high heat.
6. Add 2 cutlets to pan, and saut 2 minutes. Turn cutlets over; saut for 1 minute.
7. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.
8. Add wine to 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.
9. Serve over chicken.
10. Sprinkle with parsley.