4 (6-oz.) skinless, boneless chicken breast halves 2 teaspoons olive oil Pinch of kosher salt 1/4 teaspoon black pepper 1 tablespoon minced shallots 1 cup fat-free low-sodium chicken broth 1 teaspoon cornstarch 2 tablespoons capers 3 tablespoons fresh lemon juice 2 teaspoons chopped fresh tarragon
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan; cook 2 minutes on each side or until done. Remove from pan.
3. Add shallots to pan; saute 1 minute or until tender. Combine broth and cornstarch, stirring with a whisk. Add broth mixture, capers, juice and tarragon to pan. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes), stirring frequently. Serve sauce over the chicken.