Chicken Piccata

My sister loves capers and first introduced me to their yummy, tangy, salty flavor. She tosses them with pasta and calls it a meal. That doesn't really fly with my husband, though, he likes his dinners to be a little more substantial. A little more meaty and little more starchy. That's his kind of meal. And Chicken Piccata fits the bill for us both.

Chicken Piccata (original recipe from Cooking Light)

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

Place chicken between 2 sheets of plastic wrap and pound until thin. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour.

Melt butter in a large nonstick skillet over medium heat. Add chicken to pan. When chicken is cooked through remove from pan and keep warm.

Add broth, juice, and capers to pan. Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.