Chicken Picata

2 - 8 oz skinless, boneless chicken breasts, cut horizontally
1/4 tsp. salt
1/4 tsp. ground pepper
1 tbsp. butter
1/2 low sodium chicken broth
1 medium lemon
2 Tbsp. capers

Place each chicken breast portion between two pieces of plastic wrap. Using flat side of a meat mallet or rolling pin, pound chicken lightly until about 1/4" thick. Remove plastic wrap. Sprinkle chicken with salt and pepper.

In a large skillet melt butter over medium heat. Add chicken and cook for 6 - 8 minutes until browned and no longer pink in center. Remove chicken from skillet and set aside.

Add garlic to the hot skillet, cook for 30 seconds to 1 minutes or until lightly browned. Add chicken broth to skillet, scraping up any browned bits from the bottom of the skillet. Bring to a boil.

Add lemon slices and capers to skillet. Cover, reduce heat to low. Cook for 4 to 5 minutes or until lemon slices are soften and release there juice. Return chicken to skillet and heat through.

To serve , spoon caper mixture over chicken.

Serving Size: 4 - 4 oz pieces

Number of Servings: 4

Recipe submitted by SparkPeople user SHELBSYD.