Place chicken breasts between sheets of plastic wrap, and use a rolling pin or your fist to pound them until they are ½-inch thick throughout.
Season chicken with salt and pepper, then coat with the flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook about 4 minutes on each side, until cooked through. Remove chicken from pan and set aside.
Add broth and juice to pan, and cook for 4 minutes, until thickened. Drizzle sauce over chicken and serve.
Exchanges 3.5 very lean meats; 1 fat; 0.5 starch
Side Suggestions: Steamed Sugar Snap Peas
Side Suggestions: Brown Rice
EBSCO Information Services is fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.
This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.
To send comments or feedback to our Editorial Team regarding the content please email us at email@example.com. Our Health Library Support team will respond to your email request within 2 business days.