2 boneless skinless chicken breasts
3/4 cup chicken broth
2 tsp garlic, minced
2 Tbsp fresh lemon juice
1 Tbsp capers, drained
Season cutlets with sea salt and pepper. Spray a non-stick pan with cooking spray and saute cutlets, flipping once until cooked through. Remove the cutlets from the pan and cover them to keep them warm.
Deglaze pan (dilute the remaining fat) with the chicken broth. Add garlic and cook for 1 minute. Add lemon juice and capers. Add cooked chicken and any accumulated juices.
To serve, plate chicken and pour sauce over.
Garnish with parsley. Add lemon juice and serve.