For the Love of Food

My mom found this recipe in some food magazine. When I find out which one, I will post it.

Ingredients:
4 Chicken breast halves, skinless and boneless
2 Tablespoon Vegetable Oil
1/4 Cup dry White Wine
1 teaspoon Garlic, minced
1/2 Cup Chicken Broth
2 Tablespoon fresh Lemon Juice
1 Tablespoon Capers, drained
2 Tablespoon Flour
2 Tablespoon unsalted Butter
6 Lemon slices
chopped fresh Parsley
Salt and Pepper to taste

Directions:
Season chicken breasts with salt and pepper; lightly coat both sides with flour. Spray a saute pan with nonstick spray, add vegetable oil, and heat over medium-high.
Saute chicken breasts 2-3 minutes on one side. Flip them over and saute the other side 1-2 minutes with the pan covered. Transfer chicken breasts to a warm plate: pour off fat from the pan. Pour wine in the pan 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. Add butter and lemon slices to pan. Once butter melts pour sauce over cutlets. Garnish with chopped fresh parsley and serve.

Serves 4