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Ingredients
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 boneless skinless chicken breasts (4 ounces each)
- 2 teaspoons olive oil
- 1 teaspoon butter
- 2 cloves garlic, minced
- 3/4 cup fat-free reduced-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped Italian parsley
- 1 tablespoon drained capers
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 4 servings | |
| Calories 108 | |
| Calories from Fat 35 | 32% |
| Total Fat 3.93g | 5% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 29mg | 10% |
| Sodium 463mg | 19% |
| Potassium 182mg | 5% |
| Total Carbs 5.72g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.15g | 0% |
| Protein 11.93g | 19% |
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