| 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)
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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