---

Suggested Serving Size

4 oz chicken, 2 Tbsp sauce

---

Ingredients

• 4 boneless, skinless chicken breasts (4 oz each), butterflied and cut in half
• Black pepper to taste
• 3 Tbsp all-purpose flour
• 3 Tbsp unsalted butter
• 2 Tbsp olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup reduced-sodium chicken broth
• 1 Tbsp capers, rinsed
• 1 lemon, thinly sliced (optional)
• 2 Tbsp chopped fresh parsley

---

Preparation

1. Season chicken with pepper. In a resealable plastic bag, dredge the chicken in the flour and shake off excess.
2. In a large skillet, melt the butter and oil over medium-high heat. Add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove from skillet and set aside.
3. In the same skillet, add the lemon juice, broth and capers. Bring to a boil, scraping up brown bits. Return the chicken to the skillet and simmer for 5 minutes. Arrange lemon slices on a platter, if using. Transfer chicken to platter. Pour sauce over chicken and garnish with parsley.

Nutrition

Calories	240
Total Fat	14
Sat Fat	1
Cholesterol	88
Sodium	343
Total Carb	4
Fibers	0
Sugars	0
Proteins	26