Chicken with Lemon-Caper Sauce
4 6 oz. skinless, boneless chicken breasts
¼ t. salt and pepper
3 T. flour
3 T. OLIVE MILL Lemon oil
½ cup chicken broth
2 T. capers
3 T. flat leaf parsley
Place chicken between 2 sheets of plastic wrap; pound to even thickness using a meat mallet. Sprinkle chicken with salt and pepper. Place flour in shallow dish and dredge chicken in flour. Pour oil in large skillet over medium heat. Add chicken to pan, cook 3 minutes. Turn chicken over. Add broth and capers reducing heat and simmer until thoroughly cooked and basting occasionally with sauce. Sprinkle with parsley. Remove chicken from pan; keep warm. Bring sauce to a boil until thick and drizzle over chicken.
