Substitute chicken breast tenders or veal cutlets, if you like. Serve over angel hair pasta or rice.
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons dry white wine
1 1/2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
1 tablespoon capers, drained
How to Make It
Heat oil in a large nonstick skillet over medium-high heat.
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 salt and pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan. Add broth, wine, and lemon juice to the pan; reduce heat, and simmer 1 minute. Stir in the parsley and capers. Spoon sauce over chicken.