Chicken Piccata

2 8-ounce skinless, boneless chicken breasts

1/4 teaspoon salt

1/4 ground black pepper

1 tablespoon butter

2 cloves garlic, minced

1/2 cuo reduced-sodium chicken broth

1 medium lemon

2 tablespoon capers

1 tablespoon parsley

1. Place each chicken breast portion between two pieces of plastic wrap. Using the flat side of a meat mallet, pount chicken lightly until about 1/4 in thick. Remove from plastic wrap. Sprinkle chicken with salt and pepper.

2. In a large skillet, melt butter over medium-high heat. Add chicken; cook for about 6 to 8 minutes or until browned or no longer pick in center, turning once halfway through cooking. Remove chicken from skillet; set aside.

3. Add garlic to hot skillet; cook for 30 seconds to 1 minute or until lightly browned. Add chicken broth to skillet, scraping up any brown bits from the buttom of the skillet. Bring to boiling. Add lemon slices and capers. Cover; reduce heat to low. Cook for 4 to 5 minutes or until lemon slices are softened and releasing their juice. Return chicken to skillet; heat through.

4. To serve, spoon caper mixture over chicken. Sprinkle with parsley.

Per serving: 161 calories, 4 g total fat (2g saturated fat), 73mg cholesterol, 440mg sodium, 4 g carb, 2 g fiber, 27 g protein