Chicken with Lemon-Caper Sauce

4 (6 oz.) boneless, skinless chicken breast halves
1/4 tsp. salt
1/4 tsp. black pepper
3 tbsp. all purpose flour
2 tbsp. butter
1/2 c. fat free, less-sodium chicken broth
1/4 c. fresh lemon juice
2 tbsp. capers, drained
3 tbsp. minced flat-leaf parsley


  1. Pound chicken between 2 sheets of plastic wrap to an even thickness using a meat mallet. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour.
  2. Melt butter in a large non-stick 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.
  3. Sprinkle with parsley; cook 1 minute. Remove chicken from pan; keep warm. Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.
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