Tuesday, March 3, 2009

Chicken Scaloppine with Caper Sauce

4 boneless, skinless chicken breasts (pounded to ¼ inch thickness)
3 tbsp. all purpose flour
¼ tsp. black pepper
¼ tsp. chili powder
½ cup chicken broth
1 tbsp. lemon juice
1 tbsp. drained capers
½ tsp. olive oil

Combine flour, pepper, and chili powder in a small dish. Dip chicken in flour mixture to lightly coat both sides.

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

Spray large skillet with nonstick cooking spray, heat over medium-high heat. Place chicken in hot pan; cook 1-½ minutes. Turn over; cook 1 to 1-½ minutes or until chicken is no longer pink in the center. Stir broth mixture and pour into skillet. Boil 1 to 2 minutes or until thickened. Serve immediately over chicken.

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