Chicken Breast with Lemon and Capers

• 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

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

flour, black pepper, paprika, chicken breasts, corn oil, chicken broth, lemon juice, capers

Taken from www.foodnetwork.com/recipes/chicken-breast-with-lemon-and-capers.html (may not work)