Chicken Scaloppine with Lemon Caper Sauce
From: Treasury of Cooking Healthy
1 lb. boneless skinless chicken breasts
3 Tbs. flour, divided
1/4 tsp. ground black pepper
1/4 tsp. chili powder
1/2 cup chicken broth
1 Tbs. lemon juice
1 Tbs. capers, drained (I used more)
1/2 tsp. olive oil, divided
Place chicken between 2 pieces of waxed paper; pound to 1/4" thick using the flat side of a meat mallet or a rolling pin. Combine 2 Tbs. flour, pepper and chili powder in a shallow place. Dip chicken in flour mixture; lightly coat both sides.
Combine remaining flour, chicken broth, lemon juice and capers in a small bowl. (I doubled the sauce because we are saucy kind of people)
Spray a large skillet with cooking spray; heat over medium-high heat until hot. Place chicken in skillet in a 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 with 1/4 tsp. oil each time you add chicken.
Pour broth mixture into skillet. Boil, uncovered, until thickened and reduced to about 1/4 cup. Spoon sauce over chicken; serve immediately.