SBD-LEMONCAPER CHICKEN

SBD-LEMONCAPER CHICKEN image

Categories Chicken

Number Of Ingredients 10

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1 tablespoon olive oil
4 thinly-sliced boneless, skinless
Chicken breast halves (about 4oz each)
Salt and pepper
4 teaspoons whole-wheat flour, divided
1 medium shallot, minced
2 tablespoons drained capers
1/2 cup reduced-sodium chicken broth
1/4 cup fresh lemon juice
1-2 tablespoons minced fresh parsley

Steps:

1. Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast. 2. Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter. 3. Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice; cook 1 minute, until incorporated and thickened, stirring. Stir in parsley; pour sauce over chicken. Serve immediately.