Chicken Picatta Recipe

1/2 lb. chicken or veal cutlets
1/4 stick butter
1 large garlic clove, pressed or minced
1/4 c. dry white wine
1/4 c. canned chicken broth
1 1/2 tbsp capers, drained

Pound chicken or veal cutlets to 1/4 inch thickness. Season with salt & pepper. Melt 1 tbsp butter in heavy large skillet over med-hi heat. Add meat and cook till tender, about 30 seconds per side. Transfer to platter and keep warm. Add garlic to skillet and saute 30 seconds. Add wine and boil until wine is reduced to glaze, about 2 minutes. Stir in broth and capers. Simmer till mixture is reduced to 1/4 cup, about 2 minutes. Whisk in remaining 1 tbsp butter and pour over meat. Serve immediately.