Chicken With Lemon-Caper Sauce

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained
• 3 tablespoons minced flat-leaf parsley

1. Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour.
2. Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes. Turn chicken over. Add broth, juice, and capers; reduce heat to medium, and simmer 3 minutes, basting chicken occasionally with sauce. Sprinkle with parsley; cook 1 minute. Remove chicken from pan; keep warm.
3. Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.
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skinless, salt, black pepper, allpurpose, butter, chicken broth, lemon juice, capers, flatleaf parsley

Taken from www.myrecipes.com/recipe/chicken-with-lemon-caper-sauce-0 (may not work)