Lemon Caper Chicken

• 1 tablespoon olive oil
• 4 thinly-sliced thinly-sliced boneless skinless chicken breast halves
• salt and pepper
• 4 teaspoons whole wheat flour, divided
• 1 medium shallot, minced
• 2 tablespoons drained capers
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup fresh lemon juice
• 1 tablespoon minced fresh parsley

1. Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
2. Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
3. Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.

olive oil, chicken breast halves, salt, whole wheat flour, shallot, capers, chicken broth, lemon juice, parsley

Taken from www.food.com/recipe/lemon-caper-chicken-301306 (may not work)