Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea CHICKEN BREAST WHOLE ***
1 tb FLOUR
1/4 ts SALT
1/4 ts PEPPER
2 ts OLIVE OIL
1/3 c CHICKEN BROTH
2 tb LEMON JUICE
1 tb CAPERS, DRAINED, OPTIONAL
1 tb 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.

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