Instructions: Place chicken breasts, 1 at a time, between sheets of waxed paper. Pound to 1/4" thickness using flat side of meat mallet or rolling pin. Combine 2
T flour; pepper and chili powder on shallow plate. Dip chicken pieces in flour mixture to lightly coat both sides.

Combine broth, lemon juice, remaining tablespoon flour and capers in small bowl.

Spray large skillet with nonstick cooking spray; heat over med-high heat.

Place chicken in hot pan in single layer; cook 1 1/2 min. Turn over; cook 1 - 1 1/2 min or until chicken is no longer pink in center. Remove chicken
from pan; cover to keep warm. Repeat with remaining chicken (brush pan with 1/4 tsp oil with each new batch to prevent sticking). If cooking more
than 2 batches, reduce heat to med to prevent burning chicken.

Stir broth mixture and pour into skillet. Boil over med-high heat 1 - 2 min or until thickened. Serve immediately over chicken.

Makes 4 servings

This is
*really* good!! It is also very quick and easy to put together and nice enough to serve to company.

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