4 boneless skinless chicken breast halves about 1 1/4 pounds 1/4 cup all-purpose white flour
1 tsp salt
1/2 tsp ground black pepper
1 Tbs olive oil
***SAUCE***
1/3 cup chopped shallots
1/3 cup dry white wine or fat-free chicken broth
1/4 cup lemon juice
3 Tbs drained capers


To flour and cook chicken breasts, follow Basic Recipe.
Reduce heat to medium-low. Add shallots to the skillet and stir until they are lightly browned, about 1 minute. Add wine, lemon juice and capers. Bring the sauce to a simmer and cook about 3 minutes, or until it has reduced and thickened slightly. Spoon the sauce over the chicken breasts.