Chicken Piccata

2 chicken breasts, halved
2 Tbs. vegetable oil
1/4 cup dry white wine
1 tsp. minced garlic
1/2 cup chicken broth
2 Tbs. fresh lemon juice
1 Tbs. capers, drained
2 Tbs. butter
Fresh lemon slices

Cut chicken breasts in half and pound until flattened into "cutlets". Season with salt and pepper and dust lightly with flour. Coat a non-stick saute pan with spray and add the vegetable oil; heat on medium-high.

Saute chicken 2-3 minutes on 1 side, flip over and saute other side 1-2 minutes with pan covered. Transfer chicken to a warm plate; pour off fat from pan.

"Deglaze" pan with white wine and add garlic. Cook until garlic is slightly brown and liquid is nearly gone. Add broth, lemon juice and capers. Return chicken to pan and cook on each side for 1 minute. Transfer chicken to warm plate.

Finish sauce with butter and lemons. Once butter is melted, pour over chicken and serve.