CHICKEN IN WINE & CAPER SAUCE

Start with a great bowl of soup -- my choice Progresso Minestrone -- (a great short cut!). 

            8 small chicken cutlets, or 4 large turkey cutlets 
            ¼ cup Colavita extra virgin olive oil 
            1 small onion, minced 
            ½ cup dry white wine (suggested: Bolla Pinot Grigio)* 
            ¼ teaspoon dried sage 
            Juice of ½ lemon 
            1 tablespoon capers 
            1 tablespoon chopped fresh parsley 


Serves 4.

Pound the chicken cutlets between wax paper to about ⅛ inch to ¼ inch thickness. Sauté the cutlets in the oil, about 2½ minutes per side. When they are cooked, remove to a warm platter. Add the onion, wine, and sage to the pan and reduce to three-quarters of the volume. 

Turn off the heat. Stir in the lemon juice, parsley, and capers. Return the chicken to the sauce and heat through. Serve immediately. 

*Same wine to enjoy with meal.