- 1 Tbs Olive Oil
- 4 Thinly-Sliced Boneless, Skinless Chicken Breast Halves (~4-oz Each)
- Salt and Pepper
- 4 Tsp Whole-Wheat Flour - Divided
- 1 Medium Shallot, Minced
- 2 Tbs Drained Capers
- 1/2 Cup Reduced-Sodium Chicken Broth
- 1/4 Cup Fresh Lemon Juice
- 1-2 Tbs Minced Fresh Parsley
Feel free to double the recipe for a crowd (but use two skillets), or halve the recipe for an intimate dinner. Make sure to buy thinly sliced breasts — they are usually sold four to a package.
If you can't find them, slice a medium-sized breast crosswise, resulting in a 1/2- inch thick piece, about 4 oz in weight. Place each piece between two sheets of plastic wrap and lightly pound to flatten to an even thickness.
- Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
- Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
- Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley; pour sauce over chicken. Serve immediately.