Skinny Chicken Piccata

This delicious dish is under 200 calories....WOW!!

4 boneless, skinless chicken breasts cut in half horizontally (or use tenderloins)
Salt/Pepper
1 Tablespoon butter
3 cloves garlic, minced
1 cup chicken broth (College Inn is the best)
2 lemons, thinly sliced
4 Tablespoons capers
2 Tablespoon fresh parsley

Place chicken between 2 pieces of plastic wrap and pound chicken lightly with the flat side of a meat mallet until about 1/4 inch thick. (You can use back of a heavy skillet if you don't have a meat mallet.)  Sprinkle chicken with salt and pepper.

In large saucepan melt butter and add chicken.  Cook until done, browned on edges.  Remove and set aside.  Add garlic to the same saucepan.  Cook for about 1 minute and add chicken broth scraping any browned bits from bottom of pan.  Bring to boil.  Add lemon slices and capers.  Cover and reduce heat; cook for 4-5 minutes.  Return chicken to pan and heat through.

To serve, spoon caper mixture over chicken and sprinkle with fresh parsley.  I served this with brown rice and broccoli.