The nutrition facts can be found at Calorie Count.
4 chicken breast halves (nutrition facts are based on 6 oz breasts), boneless, skinless, and either thin sliced or pounded thin
1/4 t black pepper
3 T all-purpose flour
2 T butter
3/4 C chicken stock, preferably low sodium
1/4 C fresh squeezed lemon juice
2 T capers, drained (more if you love capers!)
3 T minced flat leaf parsley (optional)
If you did not get thin sliced chicken breasts, place each breast between sheets of waxed paper or plastic wrap and pound with a meat mallet to an even thinness. Combine the black pepper and flour on a plate and lightly coat each breast.
In a large nonstick skillet, melt butter over medium-high heat. Add chicken to the pan and cook about 3 minutes on each side. Add broth, juice, and capers; reduce heat to medium and simmer about five minutes, basting the chicken every now and then with the sauce. When the chicken is done, remove to a serving late and cover with foil to keep warm.
Bring the sauce to a boil and cook another 2-5 minutes or til it thickens. Serve over the chicken.
Remember, the calories assume that all the flour and sauce is consumed, this is unlikely. If you use smaller breasts this will also reduce the calories so pay attention to how much each breast weighs. This recipe does not need added salt, the stock provides just the right amount!