Lemon Caper Chicken

Here's a tribute to the "no more boring chicken" philosophy we adopted in earlier blog posts. So today, here's a quick and easy recipe for chicken with lemon caper sauce.  I really loved this served with fresh sauteed spinach, because the lemon sauce is great on the spinach as well!

What you need:

• 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. (My boyfriend loves to do this - it's kind of a manly kitchen duty. So invite the hubs, fiance, or even your friends to help in preparation for this dish).
2. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; coat flour heavily on chicken.
3. Melt butter in a large nonstick skillet over medium-high heat. Add the chicken to pan and cook 3 minutes. Turn chicken over.
4. Add broth, juice, and capers; reduce heat to medium, and simmer 3 minutes, basting chicken occasionally with sauce.
5. Sprinkle with parsley; cook 1 minute. Remove chicken from pan; keep warm.
6.  Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.

For more information on this recipe, go to http://www.myrecipes.com/recipe/chicken-with-lemon-caper-sauce-10000001924690/.

Don't forget to send me your recipe for the Sunday Spotlight!