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.
2) Pound to an even thickness using a meat mallet or small heavy skillet.
3) Sprinkle chicken evenly with salt and pepper.
4) Place flour in a shallow dish; dredge chicken in flour.
5) Melt butter in a large nonstick skillet over medium-high heat.
6) Add chicken to pan; cook 3 minutes.
7) Turn chicken over.
8) Add broth, juice, and capers.
9) Reduce heat to medium, and simmer 3 minutes.
10)Baste chicken occasionally with sauce.
11)Sprinkle with parsley; cook 1 minute. 12)Remove chicken from pan; keep warm.
13)Bring sauce to a boil; cook 2 minutes or until thick.
14)Serve over chicken.