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Chicken Breasts with Lemon and Capers Recipe

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This recipe for Chicken Breasts with Lemon and Capers is from Ader Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup Flour
1/4 cup Black Pepper
1/2 tsp Paprika
2 Skinned Boneless Chicken Breasts (about 1 lb. halved and pounded to 1/4" thickness)
5 tsp Corn Oil
1/4 cup low-sodium Chicken Broth
2 tbsp Lemon Juice
2 tbsp Capers, drained
Directions:
Directions:
Combine the 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 breasts and cook about 3 minutes on each side; do not overcook. Transfer breasts to a heated platter. Add the chicken broth to the skillet, scrapping up any browned bits on the bottom. Stir in the lemon juice and capers and heat through. Pour the sauce over the breasts and serve. Serves 4

 

 

 

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