3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
4 boneless skinless chicken breasts (4 ounces each)
2 teaspoons olive oil
1 teaspoon butter
2 cloves garlic, minced
¾ cup fat-free reduced-sodium chicken broth
1 tablespoon fresh lemon juice
2 tablespoons chopped Italian parsley
1 tablespoon drained capers
- Combine flour, salt and pepper in shallow pie plate. Reserve 1 tablespoon of 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 nonstick skillet over medium heat until butter is melted. Cook chicken 4 to 5 minutes per side or until no longer pink in center. Transfer to serving platter and 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.