Chicken Scallopine with Lemon Caper Sauce

1 lb. boneless, skinless chicken breasts
3 Tbsp. all-purpose flour, divided
1/4 tsp. black pepper
1/4 tsp. chili powder
1 C. fat-free, reduced-sodium chicken broth
2 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. 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 into a small bowl.  

3. Spray large skillet with non-stick cooking spray; heat over medium-high heat.  Place chicken in hot pan in single layer; cook 1-1/2 minutes.  Turn over, cook 1 to 1-1/2 minutes or until chicken is no longer pink in center.  Repeat with remaining chicken (brush pan with 1/4 tsp. oil each time you add pieces to prevent sticking).  If cooking more than 2 batches, reduce heat to medium to prevent chicken from burning.

4. Stir broth mixture and pour into skillet.  Boil 1-2 minutes or until thickened.  Serve immediately over chicken.