Progresso Creamy Chicken Piccata

• 1/4 cup all-purpose flour
• 4 boneless skinless chicken breasts
• 18 ounces progresso recipe starters creamy roasted garlic with chicken stock cooking sauce
• 3 tablespoons lemon juice
• 2 tablespoons parsley, chopped
• 2 tablespoons capers, if desired
• hot cooked pasta, if desired

1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down.
2. Gently pound with flat side of meat mallet or rolling pin until smooth, about 1/2 inch thick.
3. In a small shallow dish, mix flour with 1 teaspoon salt and 1/2 teaspoon ground black pepper.
4. Dip each chicken breast into flour coating all sides.
5. In a 10 inch skillet heat 2 tablespoons vegetable oil over medium high heat.
6. Cook chicken breasts 6-8 minutes turning once or until brown.
7. In a small bowl mix cooking sauce and lemon juice.
8. Pour sauce mixture over chicken.
9. Sprinkle with parsley and capers.
10. Reduce heat to medium-low.
11. Simmer 5-10 minutes or until juice of chicken is clear when center of thickest part is cut.
12. At least 165 degrees Fahrenheit.
13. Serve over cooked pasta.

flour, chicken breasts, progresso, lemon juice, parsley, capers, pasta

Taken from www.food.com/recipe/progresso-creamy-chicken-piccata-489407 (may not work)