Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 each | CHICKEN BREAST WHOLE *** |
| 1 tablespoon | FLOUR |
| ¼ teaspoon | SALT |
| ¼ teaspoon | PEPPER |
| 2 teaspoons | OLIVE OIL |
| ⅓ cup | CHICKEN BROTH |
| 2 tablespoons | LEMON JUICE |
| 1 tablespoon | CAPERS, DRAINED, OPTIONAL |
| 1 tablespoon | CHOPPED PARSLEY |
*** SKIN AND DE-BONE CHICKEN BREASTS, SPLIT CHICKEN BREAST IN HALF. COAT CHICKEN WITH A MIXTURE OF FLOUR, SALT AND PEPPER. HEAT OIL IN SKILLET OVER MEDIUM HIGH HEAT. ADD CHICKEN AND COOK FOR 6 TO 8 MINUTES, TURNING ONCE, UNTIL LIGHTLY BROWNED AND NO LONGER PINK IN CENTER WHEN TESTED WITH A KNIFE, REMOVE TO SERVING PLATER OR DINNER PLATES. ADD LEMON JUICE TO SKILLET. STIR OVER MEDIUM HIGH HEAT FOR 2 TO 3 MINUTES, SCRAPING UP ANY BROWNED BITS FROM BOTTOM. COOK UNTIL SAUCE IS REDUCED SLIGHTLY. STIR IN CAPERS AND PARSLEY. POUR OVER CHICKEN. MAKES 2 SERVINGS. PER SERVING: 219 CALORIES, 34 g PROTEIN, 4 g CARBO, 7 g FAT, 82 mg CHOL, 529 mg SODIUM.