Lemon Chicken

I got this from Dining with the Dutchess. This recipe also works with veal or turkey scallops.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  teaspoons olive oil
• 1⁄2 cup chicken broth
• 2  tablespoons lemon juice
• 1  tablespoon flat leaf parsley (chopped)
• 1  tablespoon capers (rinsed & drained)
• 16  ounces chicken breasts (pounded 1/4-inch thick)
• 1  lemon (garnish)

Directions

1. ON a sheet of wax paper, combine the flour, salt and pepper. Coat one side of each chicken scallop with the flour mixture.
2. In a nonstick skillet, heat oil. Add the chicken, floured-side down; cook until lightly browned and cooked through, about 1 minute on each side; transfer to a plate.
3. In the skillet, mix the broth, lemon juice, parsley, and capers; bring to a boil.
4. Cook until the liquid is reduced to about 1/3 cup, about 2 minutes.
5. Return the chicken and any accumulated juices to the skillet; cook until just heated through, 1-2 minutes.
6. Serve, garnished with lemon slices.