4 boneless, skinless chicken breasts, about 4 to 6 oz each
1 1/2 Tbsp olive oil
Salt to taste
Freshly ground black pepper
Flour for dredging
1/2 cup low-sodium chicken broth
2 Tbsp lemon juice
2 Tbsp capers
2 Tbsp chopped parsley

1. Lay the chicken between two pieces of waxed paper and flatten
each cutlet with the flat end of a mallet until thin.

2. Heat the olive oil in a large, non-stick skillet until hot. While
the oil is heating, season the chicken with salt and pepper and dredge
it in flour.

3. Sauté the chicken over high heat, about 3 minute on each side.
Remove to a warm platter and keep warm.

4. Quickly add the chicken broth to the pan and stir with a wooden
spoon to release any caramelized bits that may be stuck to the pan.
Cook until the broth has reduced by half. Add the lemon juice and
capers. Pour the sauce over the chicken, sprinkle with parsley and
serve.

NOTE: You may have to sauté the chicken in two batches. If so, use
a clean pan for each batch. Make the sauce in one of the pans.

Serving Size: 1 chicken breast

Nutrition Facts
Serving Size
Calories 253
Protein 40 g
Total Carbohydrate 4 g
Dietary Fiber 0 g
Soluble Fiber 0 g
Insoluble Fiber 0 g
Sugar 0 g
Total Fat 7 g
Saturated Fat 1 g
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Omega-3 Fatty Acid 1 g
Omega-6 Fatty Acid 1 g
Cholesterol 99 mg
Percent Calories from Fat 27 %
Percent Calories from Protein 66 %
Percent Calories from Carbohydrate 7 %

Vitamins:
Vitamin A 75 IU
Vitamin B1- Thiamin 0 mg
Vitamin B2 - Riboflavin 0 mg
Vitamin B3 - Niacin 19 mg
Vitamin B6 1 mg
Pantothenic Acid 1 mg
Vitamin B12 1 mcg
Biotin 0 mcg
Folate 16 mcg
Vitamin C 7 mg
Vitamin D 1 IU
Vitamin E 1 IU
Vitamin K 0 mcg
Iron 2 mg
Zinc 1 mg
Calcium 25 mg
Phosphorus 339 mg
Potassium 454 mg
Sodium 370 mg
Magnesium 51 mg
Manganese 0 mg
Copper 0 mg
Selenium 35 mcg