Title: Chicken breasts with lemon and capers
 Categories: Chicken, Breasts
      Yield: 4 Servings
 
    1/4 c  Flour
    1/4 ts Black pepper
    1/2 ts Paprika
      2    Skinless boneless chicken
           -breasts; halved & pounded
           -to 1/4" thickness
      5 ts Corn oil
    1/4 c  Low sodium chicken broth
      2 tb Lemon juice
      2 tb Capers; drained
 
  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