3 Organic Chicken Breasts, skinned, boned, and pounded to 1/4-inch thickness (your butcher will do this for you if you ask)
1 cup all-purpose flour, for dredging
1/4 cup extra-virgin olive oil + 2 tablespoons
3 garlic cloves, crushed
1/2 cup white wine
juice of 1 lemon
1 lemon sliced thin
1/4 cup capers
1/4 cup chopped Italian parsley
Sprinkle both sides of the chicken breasts with kosher salt and pepper to taste. Dredge the chicken in the flour.
Heat the oil in a large 12″-inch frying pan over medium-high heat. Add the garlic, and saute until golden in color. (Be careful not to burn the garlic or it will taste bitter).) Remove the garlic from the oil and discard. Quickly add as many pieces of the chicken cutlets that will fit into the frying pan and saute 3 minutes on each side. Remove and set aside. Add 2 more tablespoons of olive oil to the frying pan and finish sauteing the rest of the cutlets. Place the sauteed chicken cutlets that you have set aside back into the frying pan, (don’t worry about crowding). Add the white wine, scraping the bottom and sides of the pan to incorporate any of the small bits that have collected. Cook until the wine is almost gone. Add the lemon juice over the cutlets and turn over, lower heat to a simmer and cover with a lid leaving it slightly ajar to let the steam escape. Simmer 1 minute more.
Remove from pan onto a serving platter and season with a pinch more kosher salt and pepper. Pour the pan juices of the top, add the sliced lemons and sprinkle with capers and fresh parsley. Serve over mashed potatoes.