This is DELICIOUS.

Chicken with Lemon Caper Sauce

source: Lisa Hawks

Ingredients:

• 4 skinless, boneless chicken breast halves
• ¼ tsp. salt
• ¼ tsp. pepper
• 3 T. flour
• 2 T. butter
• ½ cup chicken broth
• ¼ cup fresh lemon juice
• 2 T. capers, drained
• 3 T. minced parsley

**NOTE: I have been told by quite a few people that they think capers are a type of fish or something. Capers have nothing to do with seafood. They are more like olives. They have the same type of flavor as olives. So if you like olives you will love anything with capers! 

Directions:

1. Place chicken between 2 sheets of plastic wrap; pound to an even thickness. Sprinkle evenly with salt and pepper then dredge in flour. 
2. Melt butter in skillet over medium-high heat. Add chicken to pan; cook 3-4 minutes on each side then remove and keep warm. 
3. Add broth, juice and capers to pan. Bring to boil, scraping pan to remove bits on bottom. 
4. Reduce heat to simmer and cook for 2 minutes. Pour sauce over chicken, sprinkle with parsley and serve.

*Alternative: Instead of pounding the chicken flat, simply cut into chunks before sprinkling with salt and pepper and dredging in flour. Cook chicken and prepare sauce the same way. Cook up some angel hair pasta and mix chicken, pasta, and sauce together.