A super moist, tender, and tasty chicken dish.

2 Large Chicken Breasts – trimmed of extra fat
Garlic Powder – to taste
¼ C. Flour
6 Tbs. Butter
½ C. Dry White Wine
2 Onions – thinly sliced
1 C. Chicken Stock – More if needed
2 Lemons – 1 zested, juiced, 1 sliced
Salt and Freshly Ground Black Pepper to taste
2 Tbs. Olive Oil
4 Cloves Garlic – sliced
¼ C. Capers – drained
2 Tbs. Heavy Cream – optional

Cut the chicken breasts in half and between 2 sheets of plastic wrap, pound each slice until thin. Liberally sprinkle each piece with salt, pepper and a little garlic powder, dredge in flour, shake off the excess and set aside. You can also dredge in breadcrumbs, seasoned or unseasoned, if you wish.

Zest and juice 1 lemon and slice the other lemon thinly and set aside.

Melt the butter and oil in a large skillet. When all is melted and combined add the onions and cook until slightly turning color. Lightly sprinkle with salt and pepper and add garlic to the skillet. When the garlic is fragrant, add the wine and cook until completely evaporated. Add the capers, lemon juice and zest mix in well and add the chicken stock. Let simmer for 3 or 4 minutes. (I add the cut lemon halves to the pot while everything is cooking.)

Add the cutlets to the skillet, pour some of the liquid and onions over all and cook until completely heated through, possibly turning the cutlets a few times in the sauce. At this point I like to add a few tablespoons of heavy cream. But that is totally optional. Place a thin lemon slice on each cutlet and keep the chicken warm, covered until ready to serve.

NOTE: This is a great company dish to serve with buttered rice, mashed potatoes or spaetzle.

When choosing a white wine to add to the pan select one that you will enjoy drinking while cooking.

BUON MANGIATA!