Tilapia Piccata

This is a favorite at the Thomas (Karen) household. I use the frozen tilapia found at grocery stores.

1/4 c. All Purpose flour
1/2 t. salt
1/4 t. black pepper
1 pound (about 6) tilapia fillets
4 t. canola oil
1 cup reduced-sodium chicken broth
1 t. cornstarch
2 T. lemon juice (I use fresh)
1 T. butter
2 T. nonpareil capers, rinsed and drained

Combine flour, salt & pepper in a shallow bowl. Dredge fish in flour mixture, coating well. In a large non-stick skillet, heat oil on medium-high heat. Add fish and cook until brown, about 2 minutes. Flip and cook another couple of minutes. Transfer fish to a platter and keep warm.

Increase heat to high, add broth to skillet, and bring to a boil. Cook until liquid is reduced to 1/2 cup; it will take about 3 minutes. Dissolve cornstarch in 1 T. water; whisk into broth. Cook another minute, then stir in lemon juice, butter, parsley, and capers. Spoon the sauce over fish.