Sunday, August 29, 2010
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts
2 teaspoons olive oil
1 teaspoon butter
2 cloves garlic, minced
3/4 cup fat-free, reduced sodium chicken broth
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh italian parsley
1 tablespoon drained capers
Combine flour, salt and pepper in shallow dish. Reserve 1 tablespoon flour mixture.
Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound chicken to 1/2-inch thickness. Coat chicken in flour mixture, shaking off excess.
Heat oil and butter in large non-stick skillet over medium heat until butter is melted. Cook chicken 4-5 minutes per side or until no longer pink in center. Transfer to serving platter; cover loosely with foil.
Add garlic to same skillet; cook and stir over medium heat 1 minute. Add reserved flour mixture; cook and stir 1 minute. Add broth and lemon juice; cook 2 minutes; stirring frequently, until sauce thickens. Stir in parsley and capers; spoon sauce over chicken.