Chicken in Lemon-Caper Sauce

Ingredients

2 tablespoons all-purpose flour

1/2 teaspoon salt

4 (1/4 pound) thin-sliced chicken breast (boneless)

2 teaspoons olive oil

1/2 cup reduced-sodium chicken broth

3 tablespoons lemon juice

1 tablespoons capers, drained and chopped

1 teaspoon unsalted butter

2 tablespoons chopped fresh flat-leaf parsley

Directions

1.  Mix together flour and salt in pie plate.  

Dip chicken in seasoned flour, shaking off excess.

2.  Heat oil in large nonstick skillet over medium-high heat.  

Add chicken, in batches, and cook until browned and cooked through, about 3 minutes per side, transfer to plate.  

3.  Add broth, lemon juice, and capers to skillet; bring to boil over medium heat.  

Reduce heat and simmer until slightly reduced, about 2 minutes.  

Return chicken to skillet and cook, turning to coat, until heated through, about 2 minutes.  

Transfer chicken to platter.  Remove skillet from heat; add butter and parsley.  

Pour over chicken.