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Prep Time: 13 Minutes Cook Time: 15 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
1/4 cup all-purpose flour |
1 tablespoon olive oil, divided |
1 tablespoon minced shallots |
1/4 cup fat-free, less-sodium chicken broth |
2 tablespoons fresh lemon juice |
1 tablespoon capers |
2 teaspoons chopped fresh parsley, divided |
Directions:
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with pepper and salt; dredge in flour.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and chicken. Add shallots to pan; sauté 1 minute or until tender. Add broth, lemon juice, and capers. Increase heat to high, and cook 1 minute. Stir in 1 teaspoon parsley. Spoon sauce evenly over chicken. Sprinkle with remaining 1 teaspoon parsley.
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