Stolen from Favorite Brand Name Recipes - Low Carb Cookbook
1 pound boneless skinless chicken breasts
3 tbsp all-purpose flour
1/4 tsp black pepper
1/4 tsp chili powder
1/2 cup chicken broth
1 tbsp lemon juice
1 tbsp drained capers
1/2 tsp olive oil

1. Place chicken breasts, one at a time, between sheets of waxed paper. Pound to 1/4 inch thickness. Combine 2 tbsp of the flour, pepper and chili powder in shallow plate. Dip chicken pieces in flour mixture to lightly coat both sides.
2. Combine broth, lemon juice, remaining flour and capers in small bowl.
3. Spray large skillet with nonstick cooking spray; heat over med-high heat. Place chicken in pan in single layer; cook 1-1/2 min on each side until no longer pink in the middle. Remove to warm platter and repeat with remainder of chicken. Brush pan with a little oil each time you add more chicken.
4. Stire broth mixture and pour into skillet. Boil 1 to 2 minutes or until thickened. Serve immediately over chicken.
4 servings
144 calories; 4 grams carb; 4 grams fat per serving.