Instructions: *** SKIN AND DE-BONE CHICKEN BREASTS, SPLIT CHICKEN BREAST IN HALF. COAT CHICKEN WITH A MIXTURE OF FLOUR, SALT AND PEPPER. HEAT OIL IN SKILLET OVER MEDIUM HIGH HEAT. ADD CHICKEN AND COOK FOR 6 TO 8 MINUTES, TURNING ONCE, UNTIL LIGHTLY BROWNED AND NO LONGER PINK IN CENTER WHEN TESTED WITH A KNIFE, REMOVE TO SERVING PLATER OR DINNER PLATES. ADD LEMON JUICE TO SKILLET. STIR OVER MEDIUM HIGH HEAT FOR 2 TO 3 MINUTES, SCRAPING UP ANY BROWNED BITS FROM BOTTOM. COOK UNTIL SAUCE IS REDUCED SLIGHTLY. STIR IN CAPERS AND PARSLEY. POUR OVER CHICKEN.

MAKES 2 SERVINGS.

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