4 BREASTS; SERVE 4-6

Thaw* product on a dish in the refrigerator.

RECIPE

• 4 boneless chicken breasts, thawed*
• ½ cup flour
• 1 teaspoon olive oil
• 1 lemon,halved
• ½ cup chicken broth
• 1½ teaspoons capers
• salt and pepper, to taste

INSTRUCTIONS

1. Using a mallet or rolling pin, pound skinless chicken breast halves between sheets of plastic wrap to ½-inch thick. Cut in half.
2. Dredge in flour seasoned with salt and pepper. Shake off excess. In a large skillet, sauté in olive oil on medium - high, browning about 3 minutes per side. Squeeze lemon juice over chicken and add chicken broth. Cook to a minimum internal temperature of 165°F.
3. Let liquid deglaze the pan and add capers. When liquid reduces but still coats chicken, transfer chicken to a platter.
4. Cover chicken with sauce and capers.

FOR BEST RESULTS

*See Delivery Storage and Thawing for thawing details.

Remove thawed products from the refrigerator 15-20 minutes before cooking.