Chicken with Lemon Caper Sauce

Brian's parents were visiting this past Spring. His dad made dinner one night. It was a delightful dish with lemons and capers. I was smitten! Ever since, I've been meaning to try more dishes with lemons and capers. We have a huge lemon tree in our yard, so we have an endless supply.

This recipe came from October's issue of Cooking Light. It was a breeze to throw together and I think the rice took longer to cook than the chicken did! There is just something about the flavors of lemon and capers that I love. I served as suggested with a white and wild rice blend and green beans.

Chicken with Lemon Caper Sauce

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained
3 tablespoons minced flat-leaf parsley

Directions:

1. Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour.
2. Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes. Turn chicken over. Add broth, juice, and capers; reduce heat to medium, and simmer 3 minutes, basting chicken occasionally with sauce. Sprinkle with parsley; cook 1 minute. Remove chicken from pan; keep warm.
3. Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken