- 1 T lemon juice
- 1/4 c capers, packed in vinegar & salt water
- 1/2 c chicken broth
- 1/4 c all purpose flour
- 4 skinned chicken breasts halves, boned & defatted
- 4 T EVOO
In sm bowl combine lemon juice, capers & chicken stock. Mix & set aside.
Put flour in sm shallow pan. Coat each piece of chicken with flour. Set aside.
Heat oil in med skillet over med high heat. Cook chicken breast until golden brown, 5 min each side. When chicken is browned, add lemon juice mixture & heat until sauce begins to thicken, 2 min. Serve immediately.