Chicken Scallopini with Lemon-Caper Sauce

Recipe By: Publications International, Ltd.
Serving Size: 4

1 pound boneless skinless chicken breast halves
3 tablespoons all-purpose flour ; divided
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1/2 cup fat-free ; reduced-sodium chicken broth
1 tablespoon lemon juice
1 tablespoon drained capers
1/2 teaspoon olive oil

Place chicken breasts, 1 at a time, between sheets of waxed paper.
Pound to 1/4-inch thickness. Combine 2 tablespoons 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 hot pan in single layer; cook 1-1/2
minutes. Turn over; cook 1 to 1-1/2 minutes or until chicken is no
longer pink in center. Repeat with remaining chicken (brush pan with
1/4 teaspoon oil each time you add pieces to prevent sticking). If
cooking more than 2 batches, reduce heat to medium to prevent burning
chicken.
Stir broth mixture and pour into skillet. Boil 1 to 2 minutes or
until thickened. Serve immediately over chicken.




contact

--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/