Ingredients and Preparation
- Place chicken between 2 sheets of plastic wrap and pound to a ½-inch thickness with your fist or a rolling pan.
- Heat oil in a large nonstick skillet over medium to medium-high heat. Dredge chicken in flour and cook in skillet for about 3 minutes per side, or until cooked through. Remove chicken from pan, cover, and set aside.
- Add broth, lemon juice, capers, and garlic to pan, and cook 1-2 minutes, until thickened, scraping brown bits off the bottom of the pan as the sauce cooks.
- Top chicken with sauce and serve.