This simple take on chicken scaloppini is just the recipe when you're craving Italian for a weeknight meal. The lemon-caper sauce goes well with a white and wild rice blend on the side.
Cooking Light OCTOBER 2009
1. Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour.
2. Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes. Turn chicken over. Add broth, juice, and capers; reduce heat to medium, and simmer 3 minutes, basting chicken occasionally with sauce. Sprinkle with parsley; cook 1 minute. Remove chicken from pan; keep warm.
3. Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.
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