Chicken Piccatta

• 2 medium skinless chicken breast

• 1/4 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 2tsp extra virgin olive oil

• 1/4 cup white wine

• 2 tbl capers

• 2 tso lemom juice

1. Rinse chicken and pat dry

2. Slice each breast in half through the middle

3. Place each piece between plastic and pound to 1/4 inch thickness

4. Season with salt and pepper

5. Place oil in saute pan and allow to heat to medium.

6. Add chicken and brown each side (appx.2 minutes)while scraping the pan, getting all the pieces off the bottom of the pan.

7. Add capers,lemon juice and wine

8. Remove from heat, stir in butter until melted

9. Check seasonings and pour over the breast.

chicken/poultry chicken ultra-low-carb