Sautéed chicken with lemon-caper sauce

Instructions

1. Combine flour and pepper on sheet of wax paper or in a shallow bowl. Coat chicken with flour mixture.
2. Heat oil in large skillet over medium heat. Add chicken to skillet and cook, turning once, until browned and cooked through, about 10 minutes. Transfer to plate.
3. Add broth to skillet and bring to boil, stirring to scrape up browned bits from bottom of pan. Cook until broth is reduced slightly, about 3 minutes. Return chicken to skillet. Reduce heat to low and simmer, covered, until chicken is heated through, about 2 minutes. Stir in lemon juice and capers. Sprinkle with parsley.
4. Divide chicken evenly among 4 plates. Drizzle with sauce.
5. Serving size: 1 chicken thigh and 1½ tbsp sauce