Directions

1. Place chicken between 2 layers of plastic wrap. Using a meat mallet, pound chicken to an even thickness. Place flour in a large resealable plastic bag, and season with salt and freshly ground pepper to taste. Add chicken; seal bag and shake lightly to coat.
2. In a large nonstick skillet melt butter over medium-high heat. Remove chicken from bag; reserve flour. Add chicken to pan; cook 4 to 5 minutes per side or until browned.
3. In a small bowl combine broth and reserved flour. Push chicken to edge of skillet. Add broth mixture, oranges and capers; stir lightly, and spoon over chicken.
4. Reduce heat to medium-low. Cook, covered, 5 minutes or until an instant-read thermometer inserted into the chicken registers 165°F, and the sauce is slightly thickened. Stir in orange zest. Spoon sauce over chicken, and serve.