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3/4 lb Chicken breast; boneless, skinless
1/4 c Flour
Salt and pepper
1 ts Olive oil
1/4 c Fat-free, low-salt chicken broth
2 tb Red wine vinegar
1/4 c Diced sweet gherkins
1 tb Capers
1 cl Garlic; crushed
Remove as much fat as possible from chicken. Season flour with salt and pepper. Dredge chicken in flour and shake off excess. Heat oil in a nonstick skillet on medium high. When oil is very hot, brown chicken on both sides about 2 minutes per side. Add broth, vinegar, gherkins, capers and garlic. Continue to saute 5 minutes or until chicken is cooked through. Add salt and pepper to taste. Serve chicken with sauce spooned over top.
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