INGREDIENTS
4
skinless, boneless chicken breast halves
2 oz
all-purpose flour, divided (about 1/2 cup)
1/2 tsp
kosher salt
1/4 tsp
freshly ground black pepper
2 1/2 tbsp
butter, divided
2 tbsp
olive oil, divided
1/4 cup
finely chopped shallots
4
medium garlic cloves, thinly sliced
1/2 cup
dry white wine
3/4 cup
fat-free, lower-sodium chicken broth, divided
2 tbsp
fresh lemon juice
1 1/2 tbsp
drained capers
3 tbsp
coarsely chopped fresh flat-leaf parsley