Lemony Chicken Breasts

• 2 whole boneless, skinless chicken breasts
• 2 tbsp. flour
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1-1/3 tbsp. olive oil
• 2/3 cup chicken broth
• 4 tbsp. fresh squeezed lemon juice
• 2 to 4 tbsp. drained capers
• 2 to 4 tbsp. parsley, chopped
• Bow-tie pasta *
• Sauteed bell peppers **

1. Rinse and pat-dry chicken.
2. Use ziploc bag to coat chicken with flour, salt and pepper mixture.
3. Heat oil in skillet over medium-high heat.
4. Lightly brown chicken until no longer pink in center.
5. Cover, keep warm in oven.
6. Add chicken broth and lemon juice to skillet.
7. Stir over medium-high heat until sauce is reduced slightly.
8. Put chicken in skillet, stir.
9. Add capers and parsley; cook for 2 minutes.
10. Serve over bow-tie pasta.
11. Garnish with sauteed bell-pepper strips.

chicken breasts, flour, salt, pepper, olive oil, chicken broth, fresh squeezed lemon juice, capers, parsley, pasta, bell peppers

Taken from www.foodgeeks.com/recipes/18375 (may not work)