CHICKEN SCALOPPINE
W/ LEMON-CAPER SAUCE

1 lb. boneless skinless chicken breasts
3 T. all-purpose flour, divided
¼ t. ground black pepper
¼ t. chili powder
½ cup chicken broth
1 T. lemon juice
1 T. drained capers
Non-stick cooking spray
½ t. olive oil, divided

Place chicken between 2 pieces of waxed paper; pound to ¼-inch thickness using rolling pin or meat mallot. Combine 2 T. four, pepper and chili powder in shallow plate. Dip chicken in flour to lightly coat.

Combine remaining flour, chicken broth, lemon juice & capers in small bowl.

Spray large skillet with cooking spray; head over medium-high heat until hot. Place chicken in skillet in single layer; cook 1-1/2 minutes. Turn over; cook 1 to 1-1/2 ,minutes or until chicken is no longer pink in center. Repeat with remaining chicken (brush pan with oil each time you add pieces to prevent sticking). If cooking more than 2 batches, reduce heat to medium to prevent chicken from burning.

Pour broth mixture into skillet. Boil, uncovered, until thickened and reduced to about ¼ cup. Spoon sauce over chicken; serve immediately

Makes 4 servings