Lemon Chicken

A quick and delicious low-calorie lemon chicken recipe!  One of my go to recipes, for my clients and for myself.

Ingredients

• 2 skinless, boneless chicken breast (cut into 4 3oz servings)

• 1 lemon1/2 teaspoon ground black pepper

• 1/3 cup capers

• 1 cup low-sodium chicken broth

• 2 tablespoons chopped fresh parsley

Cooking Directions

1. Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With a mallet or rolling pin, gently pound to an even 1/4-inch thickness.

2. Zest and juice the lemon. Sprinkle lemon zest, and pepper over the chicken. Preheat a large skillet over medium-high heat. Place chicken in hot pan and cook until browned on either side.

3. Remove pan from heat. Transfer chicken to a clean plate and cover to keep warm. Return the pan to the heat. Add capers and cook for 1 minute until brown on edges and slightly plumped.

4. Add veggie broth and bring to a brisk simmer, stirring with a wooden spoon to scrape up browned bits from the bottom of the pan. Add chicken back in. Cook until liquid is reduced by half.

5. Remove from heat, stir in parsley and 2 tablespoons of the lemon juice. Taste and adjust seasoning with pepper and lemon juice. Divide chicken among plates. Top with capers and drizzle with sauce.