How to make it

  • Place chicken between two sheets of plastic wrap and pound to an even thickness using a meat mallet or small heavy skillet.
  • Sprinkle chicken evenly with salt and pepper.
  • Place flour is a shallow dish.
  • Dredge chicken in flour, shake off any excess.
  • Melt butter in a large nonstick skillet over medium-high heat.
  • Add chicken to pan.
  • Cook three minutes.
  • Turn chicken over and cook another three minutes.
  • Add broth, juice and capers.
  • Reduce heat to medium and simmer three minutes, basting chicken occasionally with sauce.
  • Sprinkle with parsley and cook for one minute.
  • Remove chicken from pan and keep warm.
  • Bring sauce to a boil and cook two minutes or until thick.
  • Serve over chicken.
  • 267 calories, 7.9g fat, 0.6g fiber

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