Sauteed Chicken Cutlets with Sage and Capers

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup chicken stock, preferably homemade
• 1 T rinsed capers
• about 1/2 tsp. Vege-Sal  or salt
• about 1/4 tsp. fresh ground black pepper
• about 1/2 tsp. dried rubbed sage
• 2-3 tsp. olive oil
• 1 tsp. cornstarch mixed into 2 tsp. cold water
• 1 T butter

Directions

Trim all visible fat and membranes from chicken breasts, then place one at a time in a heavy plastic bag and pound until 1/4 inch thick. (Don’t worry if the chicken changes shape, getting it an even thickness is what’s important.)Mix chicken stock and capers in small bowl. Mix cornstarch and water in small measuring cup.Rub both sides of chicken with Vege-Sal or salt, pepper, and sage. Use a frying pan which will hold the chicken without crowding. Heat pan, then add olive oil and heat again.When oil is hot, add chicken and saute over medium heat until chicken is well browned on both sides and cooked through, about 3-4 minutes per side. (The chicken is done when it feels firm but not hard if you press on it with a finger.)Remove chicken to serving plates and add stock and caper mixture to pan, scraping the bottom to get any browned bits. Cook 2 minutes, stir in cornstarch mixture and cook about 1 minute more.Stir in the 2 tsp. butter until it’s melted into the sauce. Pour sauce over chicken and serve.