Nutrition Facts

Serving Size½ of recipe
Total Fat6 g
Saturated Fat1 g
Sodium560 mg
Total Carbohydrate9 g
Dietary Fiber0.5 g
Protein17 g

Servings and Times


Ingredients and Preparation

Boneless, skinless chicken breast halves2
Olive oil2 teaspoons
All-purpose flour2 tablespoons
Reduced-sodium chicken broth¼ cup
Juice of 1 lemon
Capers1 tablespoon
Garlic clove, minced1
Salt¼ teaspoon
Freshly ground black pepper to taste
  1. Directions
  2. Place chicken between 2 sheets of plastic wrap and pound to a ½-inch thickness with your fist or a rolling pan.
  3. 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.
  4. 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.
  5. Top chicken with sauce and serve.