Nutrition Facts
Serving Size
½ of recipe
Calories
192
Total Fat
6 g
Saturated Fat
1 g
Sodium
560 mg
Total Carbohydrate
9 g
Dietary Fiber
0.5 g
Protein
17 g
Ingredients and Preparation
Ingredients
Measures
Boneless, skinless chicken breast halves
2
Olive oil
2 teaspoons
All-purpose flour
2 tablespoons
Reduced-sodium chicken broth
¼ cup
Juice of 1 lemon
Capers
1 tablespoon
Garlic clove, minced
1
Salt
¼ teaspoon
Freshly ground black pepper to taste
Directions
- Place chicken between 2 sheets of plastic wrap and pound to a ½-inch thickness with your fist or a rolling pan.
- Heat oil in a large nonstick skillet over medium to medium-high heat. Dredge chicken in flour and cook in skillet for about 3 minutes per side, or until cooked through. Remove chicken from pan, cover, and set aside.
- Add broth, lemon juice, capers, and garlic to pan, and cook 1-2 minutes, until thickened, scraping brown bits off the bottom of the pan as the sauce cooks.
- Top chicken with sauce and serve.