Chicken Piccata

BY EMEALS

INGREDIENTS 

1½ lb thin sliced boneless, skinless chicken breasts

½ tsp salt

½ tsp pepper

½ cup whole wheat flour

3 Tbsp olive oil

3 Tbsp butter

½ cup fresh lemon juice

½ cup less sodium chicken broth

¼ cup drained capers

¼ cup chopped fresh parsley

INSTRUCTIONS

1. Sprinkle chicken with salt and pepper; dredge in flour, shaking off excess.

2. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until done. Remove from skillet, and keep warm.

3. Add butter to skillet; cook 2 minutes or until browned.

4. Add lemon juice and broth; cook 3 minutes or until reduced slightly and thickened. Add capers and parsley; spoon over chicken.