Total Time 35 minutes
Prep Time 15 minutes
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
Sprinkle chicken with salt and pepper; dredge in flour, shaking off excess.
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.
Add butter to skillet; cook 2 minutes or until browned.
Add lemon juice and broth; cook 3 minutes or until reduced slightly and thickened. Add capers and parsley; spoon over chicken.