Chicken Piccata

Chicken Piccata
Taken from this recipe (minus the parsley b/c I don't have any on hand).

Ingredients:

• 2 boneless skinless chicken breasts, butterflied and cut through so you have 4 thinner pieces
• Tastefully Simple Seasoned Salt
• freshly-ground black pepper
• a few tablespoons of whole wheat flour 
• a tablespoon of Smart Balance
• a tablespoon of olive oil
• zest of 1/2 lemon
• juice of 1 large lemon
• pinch of dried thyme
• 1/2 cup chicken stock
• 1/4 cup capers, drained

Directions:

• Season both sides of chicken breast pieces with TSSS and black pepper and dredge in flour.
• In a skillet, heat Smart Balance and olive oil until melted.  Cook chicken for a few minutes on each side until browned.  Transfer chicken to a plate and set aside.
• Zest 1/2 the lemon.  Add the lemon zest, lemon juice, thyme, chicken stock and capers to the pan and scrape up all the brown chicken bits.  Bring to a boil and add more seasoning as necessary.
• Return the chicken to the pan and turn to coat with sauce.  Simmer for 5 minutes until chicken is cooked through.
• Transfer chicken to a serving plate and pour the sauce on top.
• Serve hot.