2 T. flour
\n1\/2 tsp. each salt and pepper
\n4 (4- or 5-ounce) boneless, skinless chicken breast halves
\n1 T. vegetable oil
\n2\/3 C. fat-free chicken broth
\n1\/4 C. fresh lemon juice
\n1 T. rinsed and drained capers
\n1 T. minced parsley<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 178
\nFat:5g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n