Chicken Breasts with Lemon Capers

Picture 5CHICKEN BREASTS WITH LEMON AND 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 Cooks.com
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