Italian Breaded Chicken and Capers

2 servings

2 boneless skinless chicken breasts
1 teaspoon fresh lemon or lime juice
Salt and pepper, to taste
3 tablespoons Italian dry bread crumbs
1/4 cup chicken broth
2 tablespoons dry white wine (or use grape juice with a splash of cider vinegar)
2 teaspoons capers
1/2 tablespoon butter

Place each chicken breast in a large zipper-topped plastic bag or between two sheets of wax paper or plastic wrap (you just need something to keep juices from spraying everywhere); using a meat mallet or rolling pin, pound to 1/4 inch thick; brush with lemon or lime juice, sprinkle with salt and pepper, then dredge in bread crumbs.

Heat a skillet coated with cooking spray over medium-high heat; add chicken and saute for 3 minutes per side, or until cooked thorough; remove from skillet and keep warm.

Add broth and wine (or juice/vinegar) to the skillet and, using a wire whisk, scrape up all of the browned bits from the bottom of the pan. Remove skillet from heat and stir in capers and butter. Serve caper sauce over chicken.