Lemon-Caper Chicken

If you want to double this recipe and make it for eight, use two skillets. Or, you can just as easily halve it for a more intimate dinner. Serve the chicken with crispy and colorful red and yellow bell pepper strips. (The South Beach Diet Super Quick Cookbook)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Season the chicken with salt and pepper, then lightly coat with the flour, using about 1 teaspoon for each breast.

Step 2

In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook until lightly browned and cooked through but still juicy, about 3 minutes per side. Transfer the chicken to a serving platter, cover, and keep warm.

Step 3

Add the shallot and capers to the skillet and cook over low heat, stirring, for 30 seconds. Add the broth and lemon juice and cook, stirring, until incorporated and thickened, about 1 minute. Stir in the parsley and immediately pour the sauce over the chicken. Serve warm, garnished with lemon twists if you like.