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  • ¼ C all-purpose flour
  • Salt and freshly ground black pepper
  • 1 lb “thinly sliced” boneless, skinless chicken breasts or full sized breasts pounded to even thickness
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 1 C reduced-sodium chicken broth
  • Juice of 1 lemon
  • 2 tablespoons capers
  • On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the chicken in the flour.
  • In a large skillet over medium-high heat, add the oil. Sauté the garlic for 1 minute. Add the chicken and cook for 3 to 5 minutes per side, or until golden and just cooked through. Remove the chicken and set aside.
  • Add the broth and lemon juice to the skillet and bring to a boil. Boil until the sauce has reduced by about half, scraping up any browned bits clinging to the pan.
  • Return the chicken to the skillet, add the capers, and cook for 2 to 3 minutes, or until heated through. Season with salt and pepper. 

4 servings
Nutrition Information per serving
• Calories 225, Fat (g) 10, Carbohydrates (g) 8, Dietary fiber (g) 0, Sugars (g) 1, Protein (g) 26, Sodium (mg) 310

Recipe from What to Eat During Cancer Treatment by Jeanne Besser, Kristina Ratley, RD, CSO, LDN, Sheri Knecht, RD, CSO, CNSD, LDN, and Michele Szafranski, MS, RD, CSO, LDN Sponsored by the American Cancer Society