2 boneless, skinless chicken breast halves
2 Tbsp. nonfat sour cream
1/2 teaspoon all-purpose flour
1 Tbsp. minced fresh ginger
1 Tbsp drained capers
2 tsp. margarine
1/4 cup orange-flavor liqueur
Pound chicken to 1/4 inch thickness. In a small bowl, stir together sour cream and flour until smooth; add ginger and capers. Melt margarine in a skillet over medium-high heat. Add chicken and brown lightly on each side, 1 to 2 minutes total.
Lift chicken from pan and set aside. Add liqueur to pan; stir to loosen browned bits. Stir in sour cream mixture; add chicken and any juices. Simmer until chicken is no longer pink in center of thickest part (cut to test), 3 to 4 minutes; spoon sauce over chicken occasionally as it cooks.