Serving Size ½ of recipe
Total Fat 6 g
Saturated Fat 1 g
Sodium 560 mg
Total Carbohydrate 9 g
Dietary Fiber 0.5 g
Protein 17 g
Ingredients and Preparation
Boneless, skinless chicken breast halves 2
Olive oil 2 teaspoons
All-purpose flour 2 tablespoons
Reduced-sodium chicken broth ¼ cup
Juice of 1 lemon
Capers 1 tablespoon
Garlic clove, minced 1
Salt ¼ teaspoon
Freshly ground black pepper to taste
- Place chicken between 2 sheets of plastic wrap and pound to a ½-inch thickness with your fist or a rolling pan.
- Heat oil in a large nonstick skillet over medium to medium-high heat. Dredge chicken in flour and cook in skillet for about 3 minutes per side, or until cooked through. Remove chicken from pan, cover, and set aside.
- Add broth, lemon juice, capers, and garlic to pan, and cook 1-2 minutes, until thickened, scraping brown bits off the bottom of the pan as the sauce cooks.
- Top chicken with sauce and serve.