_{Photo: Becky Luigart-Stayner; Styling: Rose Nguyen}

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons all-purpose flour

2 tablespoons butter

1/2 cup fat-free, less-sodium chicken broth

1/4 cup fresh lemon juice

2 tablespoons capers, drained

3 tablespoons minced flat-leaf parsley

Preparation

1. Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour.

2. Melt butter in a large nonstick 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 1 minute. Remove chicken from pan; keep warm.

3. Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.

Serves 4 (serving size: 1 breast half and 1 tablespoon sauce)

Borrowed from Cooking Light, October 2009