Serve over zucchini noodles to sop up all of the delicious sauce.
In a shallow dish stir together flour, salt and pepper.
Dip chicken into flour mixture, turning to coat.
In a 12-inch nonstick skillet heat oil over medium-high.
Add chicken; cook 8 to 9 minutes or until done (165 degrees F), turning once.
Remove from skillet; keep warm.
If desired, add lemon slices to skillet.
Cook 30 to 60 seconds or until brown, turning once.
For sauce, in skillet melt butter over medium.
Add garlic; cook and stir 30 seconds.
Cook 1 to 2 minutes or until slightly thick, stirring to scrape up crusty brown bits.
Stir in cornstarch mixture.
Bring to boiling; reduce heat.
Simmer 1 minute or until thick.
Stir in lemon juice, capers and thyme.
Drizzle chicken with sauce and top with lemon slices and additional thyme.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
