*** Skin And De-Bone Chicken Breasts, Split Chicken Breast In Half. Coat Chicken With A Mixture Of Flour, Salt And Pepper. Heat Oil In Skillet Over Medium High Heat. Add Chicken And Cook For 6 To 8 Minutes, Turning Once, Until Lightly Browned And No Longer Pink In Center When Tested With A Knife, Remove To Serving Plater Or Dinner Plates. Add Lemon Juice To Skillet. Stir Over Medium High Heat For 2 To 3 Minutes, Scraping Up Any Browned Bits From Bottom. Cook Until Sauce Is Reduced Slightly. Stir In Capers And Parsley. Pour Over Chicken. Makes 2 Servings. Per Serving: 219 Calories, 34 g Protein, 4 g Carbo, 7 g Fat, 82 mg Chol, 529 mg Sodium.