Chicken Piccata

I get my recipe ideas from websites but also from magazines. For two years, I had a subscription to EW. I found the recipe for chicken piccata my favorite dish from the cheesecake factory. Unfortunately, this dish isn't quite as tasty as the one from the Cheesecake Factory but it is a lot healthier!
Serves: 4

Prep Time: 3 minutes

Cook Time: 20 minutes

Ingredients:
- 8 boneless, skinless, thin-cut chicken cutlets (12lbs)
- 3/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 1/2 cups of fat-free, reduced sodium chicken broth
- 4 tsp. cornstarch. dissolved in 2 tsp of water
- 1 tsp chopped fresh rosemary
- 4 thin lemon slices
- 3 tsp. drained capers
- 1 tbsp. unsalted butter

Directions:
- Generously coat 12-inch skillet with cooking spray.
- Season chicken with salt and pepper on both sides
- Heat pan over high heat. Cook 2 or 3 cutlets at a time until lightly browned. 2 minutes per side. Transfer to a plate and cover with foil to keep warm. Cook remaining chicken.
- Add chicken broth and bring to a simmer. 1 to 2 minutes
- Add cornstarch mixture and whisk until thickened 2 to 3 minutes
- Return chicken to pan with rosemary, lemon slices, and capers.
- Gently simmer until chicken is cooked through. 2 to 3 minutes.
- Remove chicken and divide among 4 plates.
- Add butter to sauce in pan and cook over high heat until slightly thickened. 1 to 2 minutes.
- Spoon about 1/3 cup sauce over each plate. Serve

Recipe Source: Adapted from Rocco DiSpirito's Italian Chicken