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.
NOTE: You may have to saute the chicken in two batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.
Carbohydrate 4 g
Fat 7 g Fiber 0 g
Protein 40 g
Saturated Fat 1 g
Sodium 370 mg