Ingredients:
4 boneless skinless chicken breasts
1 1/2 tablespoons olive oil
salt
fresh ground black pepper
4 tablespoons flour ( for dredging)
1/2 cup low sodium chicken broth
1 shallots, diced
2 tablespoons lemon juice
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh parsley
Directions:
Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
Saute the chicken over high heat, about 3 flip add shallots and cook 3 more minute. on other side. Remove chicken to a warm platter and keep warm.
Quickly add the chicken broth to the pan and stir with a wooden spoon to release any yummy bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.