So, so simple!
2 (8oz.) skinless, boneless chicken breast halves
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. all-purpose flour
2 tbsp. unsalted butter, divided
1/3 c. sauvignon blanc, or other crisp, tart wine
1/4 c. fat free, low-sodium chicken broth
1/4 c. lemon juice
1 1/2 tbsp. orange juice
2 tbsp. capers, rinsed and drained
1/2 tsp. sugar
1/4 c. fresh flat leaf parsley, chopped
Directions:
1. Split chicken breast halves in half horizontally to form 4 cutlets. Place cutlets in a Ziploc bag and pound away until they are about 1/4 in. in thickness.
2. Sprinkle cutlets evenly with salt and pepper. Place flour in shallow dish and dredge cutlets in flour.
3. Melt 1 tbsp. butter in large skillet over med-high heat. Add 2 cutlets to pan and saute for 2 minutes. Turn cutlets over and saute for 1 more minute. Remove cutlets from pan and repeat procedure with remaining butter and cutlets.
4. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until broth mixture is reduced to 2 tbsp. or about 4 minutes.
5. Stir in juices, capers, and sugar.
6. Sprinkle with parsley.
7. Enjoy!
*Cooking Light Favorite Comfort Food Recipes, January 2012