1. Stir ¼ cup broth into 1 tsp. flour until smooth; set aside.
2. Combine remaining flour, salt and pepper in a shallow dish.
3. Dredge chicken in seasoned flour mixture; shake off excess.
4. In a large skillet, melt 1 tbsp. butter with oil over medium-high heat. Add chicken; sauté until chicken is dark golden-brown and cooked through (about 4 min. per side), turning once.
5. Transfer chicken to a warm platter; keep warm.
6. Add shallots to the pan used to cook the chicken; sauté for 3 min., stirring frequently.
7. Add garlic; sauté for 1 min., stirring constantly.
8. Add wine, scraping pan; bring to a boil. Cook, stirring often, until liquid almost evaporates.
9. Add remaining broth to the pan; bring to a boil. Cook until reduced by ½ (about 5 min.).
10. Stir in flour-broth mixture; cook, stirring frequently, until slightly thickened (about 1 min.).
11. Remove sauce from heat; whisk in remaining butter, juice and capers.
12. Drizzle sauce over chicken; sprinkle with parsley and garnish with lemon.
13. Serve immediately with Roasted Broccoli.

Nutrition Note:

• This recipe is rich in vitamins C and K, B vitamins and potassium.