Chicken Scaloppine

• 2 boneless skinless chicken breasts
• 1 cup flour
• 2 tablespoons olive oil
• 2 shallots, sliced thinly
• 2 tablespoons capers
• 2 limes
• 1 (14 ounce) can chicken broth
• salt
• pepper

1. Take the 2 chicken breasts and cut them lengthwise in half. Pound them until thin. Sprinkle with salt and pepper to taste.
2. Put flour in plastic ziplock bag. Add chicken one at a time until completely covered with flour. Shake to remove excess flour.
3. In a large, heavy pan/skillet, heat olive oil over high heat. Add chicken breasts and fry for about 2-3 minutes per side.
4. Remove from skillet when done and place on a plate.
5. On the same pan/skillet, add the sliced shallots and saute for 2 minutes. Add capers. Saute another minute. Add juice of 2 limes and continue to saute for a couple more minutes.
6. Add can of chicken broth and bring to boil. Let it simmer until it reduces to about half (about 5 minutes or so).
7. Add chicken breasts and lower heat to medium-low. Cook in sauce for 2 minutes on each side.
8. Serve with mashed potatoes or pasta and enjoy! :D.

chicken breasts, flour, olive oil, shallots, capers, limes, chicken broth, salt, pepper

Taken from www.food.com/recipe/chicken-scaloppine-295777 (may not work)