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(1)
30 minutes
Prep: 15 minutes
Cook: 15 minutes
157 calories per serving view nutrition facts
4 servings
suggest servings
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| 1/4 | cup | flour, all-purpose | |
| 1/4 | teaspoon | black pepper | |
| 1/2 | teaspoon | paprika | |
| 2 | each | chicken breasts | halved, skinned, boned, pounded to 1/4 inch thickness |
| 5 | teaspoons | corn oil | |
| 1/4 | cup | chicken broth | low sodium |
| 2 | tablespoons | lemon juice | |
| 2 | tablespoons | capers | drained |
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.
If you like capers and lemon juice this is the one for you. Not only is this very good, but it is so simple to make, and the cooking time is less than 15 minutes.
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| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 172mg | 7% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 0.0g | 2% |
| Sugars 0.0g | |
| Protein 15.0g | 29% |
| Vitamin A | 3% | Vitamin C | 6% | |
| Calcium | 1% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...
With a few changes this was awesome. I cut the recipe in half and substituted half sweet Hungarian paprika and half mild chili powder for the paprika. In addition to the cumin seed I added a teaspoon of ground cumin. I used a 28 oz. can crushed tomatoes along with 1/4 cup tomato paste. Two minced canned chipotle chilis in adobo sauce were used in place of the jalapenos. I also added an 11 oz. can drained corn. I then gently simmered the chili for almost two hours, adding additional cooking liquid from the beans when necessary. This really allows the flavors to meld. This can also be accomplished in a slow cooker. I didn't bother with the red bell pepper, cheese, and sour cream, although it would be delicious.
