Title: Lemony Chicken Breasts
Categories: Poultry
Yield: 2 Servings
| 1 | | CHICKEN BREAST WHOLE *** |
| 1 | tb | FLOUR |
| 1/4 | ts | SALT |
| 1/4 | ts | PEPPER |
| 2 | ts | OLIVE OIL |
| 1/3 | c | CHICKEN BROTH |
| 2 | tb | LEMON JUICE |
| 1 | tb | CAPERS, DRAINED, OPTIONAL |
| 1 | tb | CHOPPED PARSLEY |
*** SKIN AND DE-BONE CHICKEN BREASTS, SPLIT CHICKEN BREAST IN HALF. COAT
CHICKEN WITH A MIXTURE OF FLOUR, SALT AND PEPPER. HEAT OIL IN SKILLET OVER
MEDIUM HIGH HEAT. ADD CHICKEN AND COOK FOR 6 TO 8 MINUTES, TURNING ONCE,
UNTIL LIGHTLY BROWNED AND NO LONGER PINK IN CENTER WHEN TESTED WITH A
KNIFE, REMOVE TO SERVING PLATER OR DINNER PLATES. ADD LEMON JUICE TO
SKILLET. STIR OVER MEDIUM HIGH HEAT FOR 2 TO 3 MINUTES, SCRAPING UP ANY
BROWNED BITS FROM BOTTOM. COOK UNTIL SAUCE IS REDUCED SLIGHTLY. STIR IN
CAPERS AND PARSLEY. POUR OVER CHICKEN. MAKES 2 SERVINGS. PER SERVING: 219
CALORIES, 34 g PROTEIN, 4 g CARBO, 7 g FAT, 82 mg CHOL, 529 mg SODIUM.