4 servings (serving size: 1 chicken breast half and 1 teaspoon sauce)
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
1 tablespoon minced shallots
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon capers
2 teaspoons chopped fresh parsley, divided
How to Make It
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with pepper and salt; dredge in flour.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and chicken. Add shallots to pan; sauté 1 minute or until tender. Add broth, lemon juice, and capers. Increase heat to high, and cook 1 minute. Stir in 1 teaspoon parsley. Spoon sauce evenly over chicken. Sprinkle with remaining 1 teaspoon parsley.