Chicken Breasts with Lemon Capers

1/4 c. flour
1/4 tsp. black pepper
1/2 tsp. paprika
2 skinned, boned chicken breasts, halved, pounded to 1/4 inch thick (about 1 pound)
5 tsp. corn oil
1/4 c. low sodium chicken broth
2 tbsp. lemon juice
2 tbsp. capers, drained


Combine flour, pepper and paprika on a plate. Press the chicken breasts into mixture, coating evenly and shaking off any excess. Heat the oil over moderately high heat for 1 minute. Add chicken and cook 3 minutes on each side; do not over cook. Transfer chicken to a heated platter. Add broth to pan, scraping any browned bits on the bottom. Stir in lemon juice and capers and heat through. Pour sauce over chicken. Serves 4.
Courtesy of

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