Lemony Chicken Piccata

• 2 boneless skinless chicken breast halves (4 ounces each)


• 2 tablespoons all-purpose flour


• 1/4 teaspoon salt


• 1/8 teaspoon pepper


• 1 tablespoon canola oil


• 2 tablespoons white wine or reduced-sodium chicken broth


• 1 garlic clove, minced


• 1/3 cup reduced-sodium chicken broth


• 1 tablespoon lemon juice


• 1-1/2 teaspoons capers


• 1-1/2 teaspoons butter


• 2 thin lemon slices

• Flatten chicken to 1/2-in. thickness. In a large plastic resealable bag, combine the flour, salt and pepper; add the chicken, one piece at a time. Seal bag and toss to coat.


• In a small skillet, brown chicken in oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm


• Add wine and garlic to the pan; cook and stir for 30 seconds. Add the broth, lemon juice and capers. Bring to a boil; cook for 1-2 minutes or until slightly thickened. Stir in butter and lemon slices. Return chicken to the pan; heat through.