Chicken Piccata

2 (8 0z.) skinless, boneless chicken breasts
1/2 tsp. kosher salt
1/4 tsp. pepper
1/4 cup flour
2 Tbsp. unsalted butter, divided
1/3 cup white wine
1/2 cup low-sodium chicken broth
1/3 cup fresh Meyer lemon juice*
2 Tbsp. capers, rinsed and drained
1/4 cup chopped fresh parsley

*If you can’t find Meyer lemons (join the club) here’s what to do: put 3 Tbsp. orange juice into a measuring cup and add enough lemon juice to reach 1/3 cup juice.

Split chicken breasts in half horizontally to form 4 thin cutlets. Place each cutlet between plastic wrap and pound with a meat mallet or heavy skillet. Sprinkle cutlets with salt and pepper. Place flour on a plate and dredge cutlets in flour.

Melt 1 Tbsp. butter in a nonstick skillet and sauté two cutlets about 2 minutes. Turn and sauté another minute, until lightly browned. Remove from pan and repeat with remaining butter and 2 cutlets.

With pan empty, add wine and bring to a boil, scraping up any browned bits. Cook 1 minute or until wine is almost evaporated. Stir in broth and cook until broth is reduced to 2 Tbsp., about 4 minutes. Stir in lemon juice and capers. Serve over chicken. Sprinkle with chopped parsley.

Serves 4 (1 cutlet, 2 Tbsp. sauce)
WW PP per serving: 5