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Categories:Viewed: 39 - Published at: a year ago
Ingredients
- 1/4 cup flour
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 skinned and boned chicken breasts (about 1 pound), halved and pounded to 1/4-inch thickness
- 5 teaspoons corn oil
- 1/4 cup low-sodium chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons capers, drained
Method
- 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.
