Chicken with Lemon Caper Sauce

By aggiemom220

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

Details

Servings 4

Preparation

Step 1

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.

Suggestion to change up flavor:
take the chicken out after browning, add 1/4 cup of white wine and reduce, then pour in the broth and capers. I get this to almost a boil and then replace the chicken, cover and simmer for 10-12 minutes. Turning once half way through. I like it with a side of Asparagus and cooked egg noodles. After the chicken is done remove it to a warm plate and melt in and stir a bit more butter to the juices to thicken, so it becomes a rich sauce, to drizzle over everything.01/27/11