Lemony chicken breasts

2 servings

Ingredients

Quantity 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

Directions

*** 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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