Instructions:

• Start by placing the chicken cutlets between two sheets of plastic wrap. Using a meat mallet, pound them to about 1/2 inch thickness. This helps them cook evenly and stay tender. Season both sides with salt and pepper.
• In a shallow dish, add the all-purpose flour. Dredge each chicken cutlet in the flour, shaking off any excess. This creates a lovely crust when cooked.
• In a large skillet, heat 1-2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken cutlets and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
• In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and fresh lemon juice, scraping up any brown bits from the bottom of the pan for added flavor. Stir in the capers and let the sauce simmer for about 5 minutes.
• Add the unsalted butter and Greek yogurt, stirring until melted and combined. This will give your sauce a creamy texture without the heavy cream.
• Return the chicken to the skillet, spooning the sauce over the cutlets to coat them well. Let everything simmer together for an additional 2-3 minutes. Serve the Healthy Chicken Piccata over cooked angel hair pasta or your choice of side, garnished with sliced lemons and fresh parsley.