Chicken Breast with Lemon And Capers
If you're looking for a quick and simple dinner, this succulent dish is perfect for your constantly moving lifestyle.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
paprika
|
|
| 2 | each |
chicken breasts
halved, skinned, boned, pounded to 1/4 inch thickness |
|
| 5 | teaspoons |
corn oil
|
|
| ¼ | cup |
chicken broth
low sodium |
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
capers
drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
all-purpose flour
|
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
paprika
|
|
| 2 | each |
chicken breasts
halved, skinned, boned, pounded to 1/4 inch thickness |
|
| 25 | ml |
corn oil
|
|
| 59 | ml |
chicken broth
low sodium |
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
capers
drained |
|
Directions
Combine the flour, pepper, and paprika on a plate. Press the chicken breast into the mixture, coating them evenly all over and shaking off any excess.
In a heavy 10 inch skillet, heat the corn oil over moderately high heat for 1 minute. Add the breasts and cook about 3 minutes on each side; do not overcook. Transfer the breasts 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 breasts.
