Coat chicken with a mixture of the flour, salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook 6 to 8 minutes, turning once, until lightly browned and no longer pink in center when tested with tip of a knife. Remove to serving platter or dinner plates. Add chicken broth and lemon juice to skillet. Stir over medium-high heat 2 to 3 minutes, scraping up any browned bits in pan, until sauce is reduced slightly. Stir in capers and parsley. Pour over chicken. Makes 2 servings. Per serving: 219 cal, 34 g pro, 4 g carb, 7 g fat, 82 mg chol, 529 mg sod chick 16