← All recipes

Chicken Scaloppine With Lemon-caper Sauce

A home-style Chicken Scaloppine With Lemon-caper Sauce made with Skinless Boneless Chicken Breasts, All Purpose Flour, Black Pepper, Chili Powder, and Low Sodium Chicken Broth. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 lb
• 3 tbsp
• 1/4 tsp
• 1/4 tsp
• 1/2 cup
• 1 tbsp
• 1 tbsp
• 1/2 tsp

Method (preview)

1. 1

   Place chicken breasts, 1 at a time, between sheets of waxed paper.

2. 2

   Pound to 1/4" thickness using flat side of meat mallet or rolling pin.

3. 3

   Combine 2

4. 4

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

5. 5

   Spray large skillet with nonstick cooking spray; heat over med-high heat.

6. 6

   Place chicken in hot pan in single layer; cook 1 1/2 min. Turn over; cook 1 - 1 1/2 min or until chicken is no longer pink in center.

7. 7

   Remove chicken from pan; cover to keep warm.

8. 8

   Repeat with remaining chicken (brush pan with 1/4 tsp oil with each new batch to prevent sticking).

9. 9

   If cooking more than 2 batches, reduce heat to med to prevent burning chicken.

10. 10

    Stir broth mixture and pour into skillet. Boil over med-high heat 1 - 2 min or until thickened. Serve immediately over chicken.

11. 11

    NOTES: Cal 159.9

12. 12

    Fat 2.5g

13. 13

    Carb 5.2g

14. 14

    Fib 0.1g

15. 15

    Pro 28.4g

16. 16

    Sod 163mg

17. 17

    CFF 14.4%