LIGHT CHICKEN SCALOPPINE WITH CAPERS AND LEMON

LIGHT CHICKEN SCALOPPINE WITH CAPERS AND LEMON image

Yield 4 servings

Number Of Ingredients 11

4 boneless, skinless chicken breasts (about 1 1/2 pounds), pounded to 1/4 inch thick
Salt and pepper
1/2 cup unbleached white flour
4 teaspoons extra virgin olive oil
Olive oil cooking spray
1 cup condensed or double strength chicken broth (lower sodium if available)
1 teaspoon minced garlic
2 tablespoon lemon juice
2 tablespoons capers, rinsed
2 tablespoon chopped fresh flat-leaf parsley
Salt and pepper to tate (optional)

Steps:

Pat pounded chicken breast dry with paper towels and season with a total of about 1/4 teaspoon salt and pepper each. Add four to a medium-sized bowl and coat chicken breasts well with the flour. Heat 2 teaspoons olive oil in a large nonstick skillet or frying pan over high heat. Add two of the chicken breasts and coat the tops with olive oil cooking spray. Brown on both side, about 1 1/2 minutes per side. Remove cooked chicken pieces to a plate and cover with foil to keep warm. Repeat with remaining olive oil and chicken breasts. Reduce the heat to medium-high and add the chicken broth and garlic to the skillet and use a spatula to scrape up the brown bits from the bottom. Bring broth to a gentle boil and continue to cook, stirring, until reduced to about 3/4 cup, about 2 minutes. Turn heat off and and stir in lemon juice, capers, and parsley. Return chicken breasts, along with any juices that collected on the plate to the skillet and cover with the sauce in the pan. Cover skillet and allow all the flavors to blend for a couple of minutes. Serve each breast with a spoonful of scaloppine sauce. Garnish with lemon slices.