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Chicken Breasts With Lemon And Capers

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CATEGORY CUISINE TAG YIELD
Meats Breasts, Chicken 4 Servings

INGREDIENTS

1/4 c Flour
1/4 t Black pepper
1/2 t Paprika
2 Skinless boneless chicken
breasts halved & pounded
to 1/4" thickness
5 t Corn oil
1/4 c Low sodium chicken broth
2 T Lemon juice
2 T Capers, drained

INSTRUCTIONS

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 by: Reader's Digest  Posted to EAT-L Digest  by
Susan & Chris Dixon <csdixon@JAVANET.COM>  on Dec 17, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 252
Calories From Fat: 83
Total Fat: 9.2g
Cholesterol: 73.8mg
Sodium: 866.5mg
Potassium: 440.9mg
Carbohydrates: 8g
Fiber: <1g
Sugar: <1g
Protein: 32.2g


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