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.
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