Lemon Chicken Scallopini Recipe: Quick & Flavorful

INGREDIENTS

1 pound boneless skinless chicken breast halves 3 tablespoons all-purpose flour, divided 1/4 teaspoon black pepper 1/4 teaspoon chili powder 1/2 cup fat-free, reduced-sodium chicken broth 1 tablespoon lemon juice 1 tablespoon drained capers 1/2 teaspoon extra-virgin olive oil

PREPARATION:

1. Place chicken breasts, 1 at a time, between sheets of waxed paper. Pound to 1/4-inch thickness. Combine 2 tablespoons flour, pepper and chili powder in shallow plate. Dip chicken pieces in flour mixture to lightly coat both sides.
2. Combine broth, lemon juice, remaining 1 tablespoon flour and capers in small bowl.
3. Spray large skillet with nonstick cooking spray; heat over medium-high heat. Place chicken in hot pan in single layer; cook 1-1/2 minutes. Turn over; cook 1 to 1-1/2 minutes or until chicken is no longer pink in center. Repeat with remaining chicken (brush pan with 1/4 teaspoon oil each time you add pieces to prevent sticking). If cooking more than 2 batches, reduce heat to medium to prevent burning chicken.
4. Stir broth mixture and pour into skillet. Boil 1 to 2 minutes or until thickened. Serve immediately over chicken.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 1/4 of total recipe Fiber <1 g Carbohydrate 4 g Cholesterol 58 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 26 % Calories 144 Protein 22 g Sodium 67 mg DIETARY EXCHANGE: Meat 2-1/2