Chicken Picatta Recipe

Season cutlets with salt and pepper, then dust with flour. Coat sauté pan with nonstick spray and add olive oil and heat over medium high heat.

Sauté cutlets for 2-3 minutes. Turn and sauté 1-2 minutes with pan covered.

Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is almost gone. Add broth, lemon juice and capers. Return cutlets to pan and cook on each side for one minute. Transfer cutlets to a warm pan and finish off sauce with butter. Pour over cutlets and garnish with lemon slices and parsley. Serve over spaghetti. Yield: serves 0 Notes: I think this is my wife's favorite thing I make.