Chicken Breasts With Lemon And Capers
1/4 c. flour
1/4 tsp. black pepper
1/2 tsp. paprika
2 skinned and boned chicken breasts -about 1 pound) , halved and pounded to 1/4
inch
5 tsp. corn oil
1/4 c. low-sodium chicken broth
2 T. lemon juice
2 T. capers -- drained
Combine the flour, pepper, and paprika on a plate. Press the chicken breast into
the mixture, coating them evenly all over and shaking off any excess. 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. 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.
Yield: 4 servings AUTHOR: Lori A |