4thin sliced bonelessskinless chicken breasts, or 2 large boneless, skinless breasts, sliced in half to make thin chicken cutlets
salt and pepper
1/4cupflourfor dredging
1tablespooncanola oil
3tablespoonsbutterdivided
4clovesgarlicminced
1/2cupdry white wine
1/2cupchicken stock
juice of two lemons
2tablespoonscapersdrained
Instructions
Season chicken cutlets with salt and pepper.
Add flour to a shallow bowl or small plate.
Dredge the cutlets in flour, shaking off excess.
Heat canola oil and two tablespoons butter in large skillet over medium heat.
Working in batches if needed to avoid overcrowding the skillet, cook cutlets, without moving them, until golden brown, about 3 minutes. You may need to add another tablespoon of canola oil if the pan is dry between batches.
Flip cutlets and cook for another 3 minutes, until golden brown. Remove from the pan and transfer to a plate.
Add garlic and then wine, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon, until liquid is reduced, about 1-2 minutes.
Add chicken stock and cook, stirring until liquid is again reduced and then add lemon juice, capers and butter.
Remove from heat and continue stirring until butter emulsifies and sauce thickens.
Spoon 1/4 of the sauce over each chicken cutlet.
Notes
As a suggestion, serve chicken picatta over linguine or angel hair pasta with a side of grilled or roasted asparagus.