| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Breasts |
4 |
Servings |
INGREDIENTS
| 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 |
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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