Chicken Picatta

Ingredients:

1 lb chicken cutlets
6 garlic cloves, minced
3 Tbsp. capers
1/4 cup white wine
1/2 chicken stock
juice from 1 lemon
olive oil
salt and pepper


Directions:

In a large sauté pan heat the 2 tbsp of olive oil over medium high heat.  Your pan should be really hot.  While your pan is heating lightly sprinkle both sides of the chicken with the sea salt and black pepper.  Place the chicken into the hot skillet and cook on both sides for 3-5 minutes until the chicken is no longer pink in the middle but still tender – do not overcook.  Remove the chicken from the pan and add to the same pan the olive oil and garlic.  Using a wooden spoon, quickly sauté the garlic for 2 minutes, scraping any of the chicken drippings off the bottom of the pan.  Add the wine, chicken stock, lemon juice and capers and bring to a simmer for 3-5 minutes.  Pour the sauce over the chicken and serve immediately.