Through the storm we reach the shore

Monday was my first 100% good eating day in a while! Hooray for good eating days!

I cooked dinner last night to give my boyfriend's mom a break. Plus, her cooking has been pretty blah lately. So, I was way too tired to get in my elliptical workout. But I did do Slim in 6. Today is my 6Th and last day on the first level of Slim in 6! Tomorrow, I start Ramp It Up and let me tell you, I am not looking forward to it.

RECIPE
I found this recipe in an issue of Cooking Light (October 2009). Now, you know I only try the things with inexpensive ingredients and easy ones. This recipe was cheap and super easy!

Where have all my capers gone?

Chicken with Lemon-Caper Sauce
4 (6 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained
3 tablespoons minced flat-leaf parsley

1. Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour.

2. Melt butter in a large nonstick skillet over medium high heat. Add chicken to pan; cook 3 minutes. Turn chicken over. Add broth, juice, and capers; reduce heat to medium, and simmer 3 minutes basting chicken occasionally with sauce. Sprinkle with parsley; cook 1 minute. Remove chicken from pan; keep warm.

3. Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.

Yield 4 servings (serving size: 1 breast half and 1 tablespoon of sauce)
Nutritional Info

Seriously, this recipe was super easy and super yummy. The chicken came out very moist and flavorful. The only thing I would do different is once I've cooked one side of the chicken, I would turn it over and cook for 3 minutes, then add the liquids and capers. I followed the recipe and added the liquids right after turning over and the chicken did not cook all the way through so I had to cook it separately from the sauce for a bit. I also used dried parsley instead of fresh. It still came out awesome!