Chicken breasts with lemon & capers
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.