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YIELD
4 servingsPREP
10 minCOOK
6 minREADY
18 minIngredients
Directions
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ¼ inch thickness using a meat mallet or rolling pin.
Brush chicken with juice, and sprinkle with salt and pepper.
Dredge chicken in breadcrumbs.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add chicken to pan; cook 3 minutes on each side or until chicken is done.
Remove from pan; keep warm.
Add broth and wine to pan, and cook 30 seconds, stirring constantly.
Remove from heat.
Stir in capers and butter.
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