1. Pound each chicken breast half to 1/4-inch thick with meat mallet or rolling pin. 2. (I put them between 2 sheets of plastic wrap first). 3. Brush chicken with juice and sprinkle with salt and pepper. 4. Dredge chicken in breadcrumbs. 5. Heat a large nonstick skillet to medium-high heat and coat with cooking spray. 6. Add chicken and cook for 3 minutes or so on each side until chicken is done. 7. Remove from pan and keep warm. 8. Add broth and wine to pan. 9. Cook 30 seconds, stirring constantly. 10. Remove from heat. 11. Stir in capers and butter. 12. Spoon 1 tablespoon sauce over each chicken breast. ---------------------------------------------------------------------------
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