A lovely recipe for two. Very lemony, very rich & very tasty. From Cuisine at Home.

• 4 Chicken Cutlets (Cutlet = 1/2 chicken breast , flattened to 1/4 inch thickness)
• 2 Tablespoons Vegetable Oil
• ¼ Cup Dry White Wine
• 1 Teaspoon Garlic, Minced
• ½ Cup Low Sodium Chicken Broth
• 2 Tablespoons Fresh Lemon Juice
• 1 Tablespoon Capers, Drained
• 2 Tablespoons Butter
• Fresh Lemon Slices

Season cutlets with salt & pepper, then dust with flour. Spray a sauté pan with nonstick spray, add vegetable oil, and heat over medium-high. Sauté cutlets 2-3 minutes on one side, flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes. Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate. Finish with butter and lemon slices. Once butter melts pour sauce over cutlets.