First of all, sieve together flour and salt in pie plate. Now put chicken pieces into this seasoned flour, and shake off excess.
Now, heat olive oil in large nonstick skillet pan over medium to high heat. Add chicken (in batches) and cook until browned or tender and cooked thoroughly, for about 3 minutes each side; then transfer it to a plate.
Add chicken broth, lemon juice, and capers to skillet; bring to boil over medium heat. Reduce heat and simmer until slightly reduced, for about 2 minutes. Return chicken to skillet and cook, turning to coat, until heated through, about 2 minutes. Transfer chicken to platter. Remove skillet from heat; add butter and parsley. Pour over chicken.
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|Serving Size: 1 Serving (16g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (47%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 2.5mg||1 %|
|Sodium 405.3mg||14 %|
|Potassium 23.7mg||1 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.4g|
|Protein 0.5g||1 %|
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Calories per serving: 30
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