Main Dish Recipes 4 4boneless, skinless chicken breasts (4-6 ounces each) 1.5Tolive oil 0.5clow-sodium chicken broth 2Tlemon juice 2Tcapers 2Tchopped parsley 0salt to taste 0freshly ground black pepper 0flour for dredging 1. Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin. 2. Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour. 3. Saute the chicken over high heat, about 3 minute on each side. Remove to a warm platter and keep warm. 4. Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.