Prep: 7 minutes; Cook: 8 minutes. You can use this basic piccata recipe with either pork or veal cutlets, too. Just make sure you pound the meat to 1/4-inch thickness.
2 (4-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
2 teaspoons olive oil
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon capers in white balsamic vinegar (such as Alessi) or regular capers
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
How to Make It
Place chicken between 2 sheets of heavy duty plastic wrap; pound to 1/4-inch thickness. Sprinkle chicken with salt.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken. Cook over medium-high heat 3 to 4 minutes on each side until golden brown.
Remove chicken from pan; keep warm. Add broth and lemon juice to pan, scraping pan with a wooden spoon to loosen browned bits. Cook, uncovered, over high heat 30 seconds or until slightly reduced. Stir in capers. Pour sauce over chicken. Sprinkle with pepper and parsley.