Yes, another Weight Watchers recipe. I made this just the other night. I hadn't made it in quite some time, and GI Joe requested it, it's one of his favorites. The kids don't like the sauce, but that's ok, more for us! And I actually double the sauce ingredients, it's really yummy and we like to have enough to go over egg noodles with the chicken.
4 (6 oz.) boneless skinless chicken breast halves
1/2 tsp black pepper
1/4 tsp salt
1/4 cup all purpose flour
1 tbsp olive oil, divided
1 tbsp minced shallots (I double this)
1/4 cup fat free reduced sodium chicken broth (I double this)
2 tbsp fresh lemon juice (I double this)
1 tbsp capers (I double this)
2 tsp chopped fresh parsley, divided (I double this)
Place each chicken breast half between 2 sheets of heavy duty plastic wrap; pound to 1/2 inch thickness with meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper; dredge in flour. Heat 1 1/2 tsp olive oilin large nonstick skillet over med-high heat. Add half of chicken; cook about 3 minutes each side or til done. Remove chicken from pan; keep warm. Repeat with remaining olive oil and chicken, removing chicken when done. Add shallots to pan; saute' 1 minute or til tender. Add broth, lemon juice, and capers. Increase heat to high and cook 1 minute. Stir in 1 teaspoon parsley (I probably use a tablespoon or more). Spoon sauce evenly over chicken (we spoon it on ourselves on our plates, like I said the kids don't like it so I don't need the sauce on all of the chicken). Sprinkle with remaining teaspoon parsley. Yield: 4 servings.