2 T. flour
1/2 tsp. each salt and pepper
4 (4- or 5-ounce) boneless, skinless chicken breast halves
1 T. vegetable oil
2/3 C. fat-free chicken broth
1/4 C. fresh lemon juice
1 T. rinsed and drained capers
1 T. minced parsley

Spoon flour and salt and pepper into large, resealable plastic bag; shake to mix. Add chicken and shake to coat. Remove chicken from bag and shake off extra flour. Heat oil in a large nonstick skillet over medium-high. Add chicken and cook, 3 to 4 minutes on each side or until chicken is no longer pink. Remove to a heated platter and cover to keep warm. To skillet, add broth and juice and deglaze skillet (scrape up any browned bits on bottom of skillet); cook 2 minutes or until sauce is slightly reduced. Stir in capers and parsley. Pour over chicken and serve immediately.

Yield: 4 servings
Calories: 178
Fat:5g
Fiber: 0g