8 small chicken cutlets, or 4 large turkey cutlets
cup Colavita extra virgin olive oil
1 small onion, minced
cup dry white wine (suggested: Bolla Pinot Grigio)*
teaspoon dried sage
1 tablespoon capers
1 tablespoon chopped fresh parsley
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.
*Same wine to enjoy with meal.