Chicken Breast with Lemon And Capers
chicken breasts, boneless, skinless and pounded
chicken broth, low salt
1Combine the flour, pepper and paprika on a plate.
2Press the chicken breast into the mixture, coating them evenly all over and shaking off any excess.
3In a heavy 10 inch skillet, heat the corn oil over moderately high heat for 1 minute.
4Add the breasts and cook about 3 minutes on each side; do not overcook.
5Transfer the breasts to a heated platter.
6Add the chicken broth to the skillet, scraping up any browned bits on the bottom.
7Stir in the lemon juice and capers and heat through.
8Pour the sauce over the breasts.