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Ingredients
- 1 lb Skinless Boneless Chicken Breasts
- 3 Tbsp. All-Purpose Flour Divided
- 1/4 tsp Black Pepper
- 1/4 tsp Chili Pwdr
- 1/2 c. Low Sodium Chicken Broth
- 1 Tbsp. Fresh Lemon Juice
- 1 Tbsp. Liquid removed Capers
- 1/2 tsp Extra virgin olive oil
Directions
- Place chicken breasts, 1 at a time, between sheets of waxed paper. Lb. to 1/4" thickness using flat side of meat mallet or possibly rolling pin. Combine 2T flour; pepper and chili pwdr on shallow plate. Dip chicken pcs in flour mix to lightly coat both sides.
- Combine broth, lemon juice, remaining Tbsp. flour and capers in small bowl.
- Spray large skillet with nonstick cooking spray; heat over med-high heat.
- Place chicken in warm pan in single layer; cook 1 1/2 minutes. Turn over; cook 1 - 1 1/2 minutes or possibly till chicken is no longer pink in center. Remove chickenfrom pan; cover to keep hot. Repeat with remaining chicken (brush pan with 1/4 tsp oil with each new batch to prevent sticking). If cooking morethan 2 batches, reduce heat to med to prevent burning chicken.
- Stir broth mix and pour into skillet. Boil over med-high heat 1 - 2 minutes or possibly till thickened. Serve immediately over chicken.
- Makes 4 servings
- This is*really* good!! It is also very quick and easy to combine and nice sufficient to serve to company.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 114 | |
| Calories from Fat 16 | 14% |
| Total Fat 1.76g | 2% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 123mg | 5% |
| Potassium 230mg | 7% |
| Total Carbs 5.44g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.17g | 0% |
| Protein 18.32g | 29% |
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