Lemon Chicken

Course : Chicken
Serves: 4
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1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 medium chicken breast, no skin, no bone -- pounded to 4 oz
1/4 teaspoon olive oil
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon flat-leaf parsley -- chopped
1 tablespoon capers -- rinsed and drained
1 medium lemon slices to garnish

Preparation / Directions:

On a sheet of wax paper, combine the flour, salt and pepper. Coat one side of each chicken scallop with the flour mixture. In a medium nonstick skillet, heat the oil. Add the chicken, floured-side down; cook until lightly browned and cooked through, abuot 1 minute on each side. Transfer to a plate. In the skillet, mix the broth, lemon juice, parsley and capers; bring to a boil. Cook until the liquid is reduced to abuot 1/4 cup, about 2 minutes. Return the chicken and any accumulated juices to the skillet; cook until just heated through, 1-2 minutes. Serve, garnished with the lemon slices.


Nutritional Information:

17 Calories (kcal); trace Total Fat; (25% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 248mg Sodium

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