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

1. Cut away any visible fat or membrane from the chicken breasts. Working with one piece at a time, slip the chicken into a sturdy plastic bag and pound it to 1/4 inch thick. The shape may look a little uneven afterward, and that is fine; the goal is even thickness.
2. In a small bowl, combine the chicken stock and capers. In a small measuring cup, stir together the cornstarch and water.
3. Season the chicken on both sides with Vege-Sal or salt, pepper, and sage. Choose a frying pan large enough to fit the chicken comfortably, without crowding. Warm the pan first, then pour in the olive oil and let that heat too.
4. Once the oil is hot, lay in the chicken. Cook over medium heat until the cutlets are nicely browned on each side and cooked all the way through, about 3-4 minutes per side. When you press the chicken with a finger, it should feel firm, not hard.
5. Transfer the chicken to serving plates. Pour the stock and caper mixture into the pan, stirring and scraping up the browned bits from the bottom. Let it cook for 2 minutes, then stir in the cornstarch mixture and cook for about 1 minute longer.
6. Add the 2 tsp. butter and stir until it melts smoothly into the sauce. Spoon the sauce over the chicken and serve.