Martha's Modified Chicken Piccata

There was an Italian restaurant nearby where I grew up that had the best Chicken Piccata! I have never had anything close until I tried this recipe. Originally from Martha Stewart's site, I have modified it to make it a little lighter. Also, when making this the first time I didn't have any white wine on hand and decided to substitute with Mountain Dew. The citrus in the soda helps boost the lemon flavor. This is usually served with pasta; I typically use farfalle (bowtie) to mimic my restaurant favorite. Enjoy!

Chicken Piccata
Serves:4 Serving Size: 1 cutlet with 1/4 sauce-topping
Calories: Calories 119.5 Total Fat 6.3 g Saturated Fat 3.7 g Cholesterol 36.1 mg Sodium 156.6 mg Potassium 124.9 mg Total Carbohydrate 6.8 g Dietary Fiber 0.5 g Sugars 0.0 g Protein 9.2 g

Ingredients:
1/4 c. all-purpose flour
Coarse salt and freshly ground pepper
4 chicken cutlets, pounded to an even thickness (about 1/4-inch thick)
Nonstick Spray (i.e. Pam)
3 Tablespoons Diet Mountain Dew (or a dry white wine)
1/4 c. lemon juice
2 Tablespoons capers (soaked for 20 min in water, rinsed, drained)
1 Tablespoon fresh flat-leaf parsley, chopped
2 Tablespoons butter

Directions:
1. Spread flour in a shallow dish; add 3/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off excess.
2. Heat a large skillet over medium-high heat for 2-3 minutes. Spray a light coat of cooking spray. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter.
3. Return pan to medium heat and add soda (or wine), scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- take the pan off the heat.) Remove pan from heat. Add lemon juice, capers, and butter and swirl until melted and combined, then add parsley and season with salt as desired.
4.Serve

Adapted from Martha Stewart Living