Chicken breasts with lemon & capers

Yield: 1 Servings

Measure Ingredient
¼ cup Flour
5 teaspoons Corn oil
¼ teaspoon Black pepper
¼ cup Low-sodium chicken broth
½ teaspoon Paprika
2 tablespoons Lemon juice
1 pounds Skinned and boned chicken breasts (about 1 lb) halved and lbed to 1/4 inch thick
2 tablespoons Capers, Drained

1. Combine the flour, pepper and paprika on a plate. Press the chicken breasts into the mixture, coating them evenly all over and shaking off any excess.

2. In a heavy 10-inch skillet, heat the corn oil over moderately high heat for 1 minute. Add the breasts and cook about 3 minutes on each side; do not overcook. Transfer the breasts to a heated platter.

3. Add the chicken broth to the skillet, scraping up any browned bits on the bottom. Stir in the lemon juice and capers and heat through. Pour the sauce over the breasts.

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