Chicken breasts with lemon and capers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Flour |
| ¼ | teaspoon | Black pepper |
| ½ | teaspoon | Paprika |
| 2 | Skinless boneless chicken breasts; halved & pounded to 1/4\" thickness | |
| 5 | teaspoons | Corn oil |
| ¼ | cup | Low sodium chicken broth |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Capers; drained |
Directions
Combine flour, pepper and paprika on a plate. Press the chicken breasts into the mixture, coating them evenly all over and shaking off any excess.
In a heavy 10" skillet heat the corn oil over moderately high heat for 1 minute. Add the chicken and cook about 3 minutes on each side; do not overcook. Transfer the chicken to a heated platter. 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 chicken breasts and serve.
I reduced oil. Needs a tad of salt.
Recipe by: Reader's Digest
Posted to EAT-L Digest by Susan & Chris Dixon <csdixon@...> on Dec 17, 1997