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.

 

I actually used olive oil and a few tablespoons of butter instead of corn oil, used a little more paprika and I increased the amount of chicken broth to half a cup.  It was a really good dish!