LEMON CAPER CHICKEN
- Cooking Time: 6-8
- 2-4 chicken breasts
- 1/2 cup flour
- 1/2 tsp salt
- 1 tsp paprika (or to taste)
- 4 tsps oil (vegetable oil or olive oil-either is fine, though you may need a little more with olive oil)
- 1/2 cup chicken broth
- 2 tbs lemon juice
- 2 tbs capers
Split chicken breasts and flatten with a meat mallet or tenderizer until about 1/4 inch thick.
Mix flour, salt and paprika and dredge chicken in mixture.
Heat oil in a large skillet
Cook chicken in oil--2-3 minutes on each side.
Remove chicken from pan and place on a plate.
Pour broth, lemon juice and capers into pan and heat until warm.
Pour sauce over chicken.