Frank's Recipes! Chicken Scaloppini with Lemon Caper Sauce

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Chicken Scaloppini with Lemon Caper Sauce

Serving Size : 4

1 lb boneless skinless chicken breasts
3 tbsps flour
1/4 tablespoon black pepper
1/4 tablespoon chili powder
1/2 c chicken broth
1 tablespoon lemon juice
1 tablespoon capers, drained
1/2 tablespoon olive oil

Place chicken breasts, one at a time, between sheets of waxed paper. Pound to 1/4 inch thickness. Combine 2 tbs. of the flour, pepper and chili powder in shallow plate. Dip chicken pieces in flour mixture to lightly coat both sides.

Combine broth, lemon juice, remaining flour and capers in small bowl.

Spray large skillet with nonstick cooking spray; heat over medium-high heat. Place chicken in pan in single layer; cook 1-1/2 minutes on each side until no longer pink in the middle. Remove to warm platter and repeat with remainder of chicken. Brush pan with a little oil each time you add more chicken.

Stir broth mixture and pour into skillet. Boil 1 to 2 minutes or until thickened. Serve immediately over chicken.