Chicken With Sun-dried Tomatoes And Capers

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 4 boneless skinless chicken breasts (about 4 to 6 ounces each)
• 1 1/2 tablespoons olive oil
• salt, to taste
• fresh ground black pepper, to taste
• flour, for dredging
• 1/2 cup low sodium chicken broth
• 2 tablespoons lemon juice
• 1/2 cup sun-dried tomato, rehydrated and chopped
• 2 tablespoons capers
• 2 tablespoons parsley, chopped

Recipe

• 1 lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
• 2 heat the olive oil in a large, non-stick skillet until hot. while the oil is heating, season the chicken with salt and pepper and dredge it in flour.
• 3 sauté the chicken over high heat, about 3 minutes on each side. remove to a warm platter and keep warm.
• 4 quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan.
• 5 add the tomatoes and cook until the broth has reduced by half. add the lemon juice and capers.
• 6 pour the sauce over the chicken, sprinkle with parsley and serve.