1 boneless, skinless chicken breast, cut in half
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
1 tbsp. chopped parsley

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

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

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