Very Italian when served with pasta and sauteed bell pepper strips.

1 boneless, skinless whole chicken breast (about 10 oz.), cut in half lengthwise
1 tbsp. all-purpose flour
1/4 tsp. each salt and pepper
2 tsp. olive oil
1/3 c. chicken broth
2 tbsp. lemon juice
1 tbsp. drained capers (optional)
1 tbsp. chopped parsley

1. Coat chicken with a mixture of the flour, salt and pepper.

2. Heat oil in a large skillet over medium-high heat. Add chicken and cook 6 to 8 minutes, turning once, until lightly browned and no longer pink in center when tested with tip of a knife. Remove to serving platter or dinner plates.

3. Add chicken broth and lemon juice to skillet. Stir over medium-high heat 2 to 3 minutes, scraping up any browned bits in pan, until sauce is reduced slightly. Stir in capers and parsley. Pour over chicken. Makes 2 servings.