Chicken Piccata

This recipe serves:  1 2 4 6

1 chicken breast, boneless, skinless, about 4 to 6 ounces
1 teaspoon olive oil
salt to taste
freshly ground black pepper
1 tablespoon flour for dredging
2 tablespoons low-sodium chicken broth
2 teaspoons lemon juice
2 teaspoons capers
2 teaspoons chopped parsley
1. Lay the chicken between two pieces of waxed paper and flatten the cutlet with the flat end of a mallet until thin.

2. 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.

3. Sauté the chicken over high heat, about 3 minute on each side. Remove to a warm platter and keep warm.

4. Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized 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.

Serving Size: 1 chicken breast

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