© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Publications International, Ltd.
1 pound boneless skinless chicken breast halves
3 tablespoons all-purpose flour, divided
¼ teaspoon black pepper
¼ teaspoon chili powder
½ cup fat-free, reduced-sodium chicken broth
1 tablespoon lemon juice
1 tablespoon drained capers
½ teaspoon olive oil
Place chicken breasts, 1 at a time, between sheets of waxed paper. Pound to ¼-inch thickness. Combine 2 tablespoons flour, pepper and chili powder in shallow plate. Dip chicken pieces in flour mixture to lightly coat both sides. Combine broth, lemon juice, remaining flour and capers in small bowl.
Spray large skillet with nonstick cooking spray and heat over medium-high heat. Place chicken in hot pan in single layer and cook 1 ½ minutes. Turn over and cook 1 to 1 ½ minutes or until chicken is no longer pink in center. Repeat with remaining chicken (brush pan with ¼ teaspoon oil each time you add pieces to prevent sticking). If cooking more than 2 batches, reduce heat to medium to prevent burning chicken. Stir broth mixture and pour into skillet. Boil 1 to 2 minutes or until thickened.
Serve immediately over chicken.