Chicken Breasts
4 skinless, boneless chicken breasts
3 tablespoons lemon infused olive oil
Flour for dipping

Lemon Caper Sauce
1 cup chicken stock
1/4 cup fresh lemon juice
1 shallot, minced
2 tablespoons capers
3 tablespoons butter

Wash chicken breasts and pat dry. Salt and pepper to taste, then press both sides in flour. Heat olive oil and butter in large skillet. Add chicken breasts tenderloin side down in large skillet. Cook at medium high heat until golden brown. Turn and cook other side till golden brown. Remove chicken and keep warm.

Deglaze skillet by slowly adding chicken stock. Add remaining sauce ingredients and blend a few minutes until sauce thickens slightly. Place cooked chicken in sauce and continue cooking at medium heat until sauce thickens to desired consistency.

Serving size: 1 breast. Per serving: 441 calories, 56.2 g protein, 19.5 g fat, 4.1 g carbohydrates, 0.2 g fiber, 300 mg sodium, 170 mg cholesterol