4 6 oz. skinless, boneless chicken breasts
¼ Tsp. salt and freshly ground black pepper
3 Tbsp. flour
3 Tbsp. ATTILIOS. Meyer Lemon EVOO
½ cup chicken broth
2 Tbsp. capers
3 Tbsp. flat leaf parsley

Place chicken between two sheets of plastic wrap and pound to even thickness using a meat mallet. Sprinkle chicken with salt and freshly ground black pepper. Place flour in a shallow dish and dredge chicken.

Pour EVOO into large skillet over medium heat.

Add chicken to skillet and cook for three minutes. Turn chicken over. Add broth and capers, reducing heat, and simmer until thoroughly cooked while basting occasionally with sauce. Sprinkle with parsley. Remove chicken from pan and keep warm. Bring sauce to a boil until thick and drizzle over chicken.