Makes 4 servings (1 serving = 1 breast half, 1 Tbsp. sauce)
Ingredients:
4 (6 oz.) skinless, boneless chicken breast halves
1/4 tsp. salt
1/4 tsp. black pepper
3 Tbsp. flour
2 Tbsp. butter
½ C. chicken broth
1/4 C. lemon juice
2 Tbsp. capers, drained
3 Tbsp. minced flat-leaf parsley
Directions:
Place chicken between 2 sheets of plastic wrap; pound to even thickness using a mallet or skillet. Sprinkle chicken evenly with salt & pepper. Place flour in a shallow dish: dredge in flour.
Melt butter in a large non-stick skillet over medium-high heat. Add chicken to pan; cook 3 minutes. Turn chicken over. Add broth, juice and capers; reduce heat to medium and simmer 3 minutes, basting chicken occasionally with sauce. Sprinkle with parsley; cook a minute. Remove chicken from pan; keep warm.
Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.
Source: Cooking Light, Oct 2009
