Chicken Piccata

Ingredients

• 1/2 cup reduced-sodium chicken broth
• 2 tsp cornstarch
• 2 (8 ounce) skinless, boneless chicken breast halves, halved horizontally
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 tsp olive oil
• 4 lemon slices
• 2 tsp butter
• 3 large cloves garlic, minced
• 1/4 cup dry white wine
• 2 tbsp lemon juice
• 1 1/2 tbsp capers, drained
• 1 1/2 tsp snipped fresh thyme

Instructions

1. In a small bowl stir together broth and cornstarch; set aside. Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick. In a shallow dish stir together flour, salt and pepper. Dip chicken into flour mixture, turning to coat.
2. In a 12-inch nonstick skillet heat oil over medium-high. Add chicken; cook 6 to 8 minutes or until done (165 degrees F), turning once. Transfer to a large plate; do not wipe skillet clean. If desired, add lemon slices to skillet. Cook 30 to 60 seconds or until brown, turning once. Transfer to plate with the chicken; do not wipe skillet clean.
3. For sauce, melt butter in reserved skillet over medium. Add garlic; cook and stir 30 seconds. Carefully add wine. Cook 1 to 2 minutes or until slightly thick, stirring to scrape up crusty brown bits. Stir in cornstarch mixture. Bring to a boil; reduce heat to a lively simmer. Simmer 1 minute or until thickened. Stir in lemon juice, capers and thyme.
4. Drizzle chicken with sauce and top with reserved lemon slices and additional thyme.