Chicken Piccata with Angel Hair Pesto

This meal was ... soooo.... good!  It was awesome in all respects.  Easy to make, cooks quickly, and the flavors are outstanding and go very nicely together.  I used to make this all the time and just recently found it again. I served this chicken piccata with pesto angel hair pasta and steamed broccoli.  The pesto angel hair is a great complement to this dish.  If you like fresh lemon, tender chicken, and a quick dinner, then this classic Italian dish will fit perfectly on your dinner plate.

Source: Adapted from Cuisine at Home

Ingredients

1 package of thinly sliced chicken (cutlets)

2 tbsp olive oil

1/4 cup dry white wine

1 teaspoon garlic, minced

1/2 cup low sodium chicken broth

2 tbsp fresh lemon juice

2-3 tbsp capers, drained

salt

pepper

flour, to cover top of plate

Directions

1. Rinse and trim cutlets.

2. Season cutlets liberally with salt and pepper.

3. After seasoning, dust cutlets with flour.  Coat one side, then flip over to coat the other.

4. Pour olive oil into saute pan, heat over medium-high.

5. Saute cutlets 2-3 minutes on one side, flip the cutlets over and saute for 2-3 minutes with the pan covered.

6. Transfer cutlets to a warm plate.

7. Deglaze pan with wine and add minced garlic.  Cook until garlic is slightly brown, and liquid is nearly gone, about 2 minutes.

8. Add both, lemon juice, and capers.  Return cutlets to pan and cook on each side for 2 minutes. I usually cook it for a little longer while I make the side dishes.

9. SERVE!  This goes really well with broccoli, asparagus, and pesto angel hair. I used Classico pesto sauce, which we really liked and would recommend.