Ingredients
2 chicken breasts, boneless, skinless
1 T flour
1/4 tsp. salt
1/4 tsp black pepper
2 tsp. olive oil (extra virgin)
1/3 c. chicken broth
2 T fresh lemon juice
1 T drained capers
1 T chopped fresh parsley
Preparation
Coat chicken with a mixture of flour, salt & pepper. Heat oil in a large skillet over medium-high heat. Add shicken and cook 6-8 min, turning once until lightly browned and no longer pink in center. Remove to serving platter. Add chicken broth and lemon juice to skillet, stir over medium-high heat for 2-3 min, scraping browned bits in pan, until sauce is reduced slightly. Stir in capers and parsley. Pour over chicken. Serve with angel hair or bowtie pasta.
