- 1 Tbsp olive oil
- 1 lb chicken tenderloins or thinly
- sliced skinless boneless chicken
- Salt and pepper
- 4 tbsp flour
- 1 medium shallot, minced
- 2 Tbsp drained capers
- ½ cup reduced-sodium chicken
- ¼ cup fresh lemon juice
- 1-2 Tbsp minced fresh parsley
Pat chicken with paper towels to thoroughly dry. Mix together the flour with salt and pepper to taste.
Lightly coat the chicken with flour, shaking off any excess. Putting the flour and seasonings in a large plastic bag and shaking the chicken makes this step easy and much neater.
Heat the olive oil over medium high heat in a skillet.
Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through. Remove to a plate.