1/4 c. flour
1/4 tsp. black pepper
1/2 tsp. paprika
2 skinned and boned chicken breasts (about 1 lb.), halved and pounded to 1/4
inch thickness
5 tsp. corn oil
1/4 c. low sodium chicken broth
2 tbsp. lemon juice (increase lemon for more tang)

Combine flour, pepper and paprika on plate. Press chicken breasts into mixture, coating them evenly all over and shaking off any excess.

In a heavy 10-inch skillet, heat the oil over moderately high heat for 1 minute. Add the breasts and cook about 3 minutes on each side, do not over cook. 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 heat thoroughly. Pour the sauce over the chicken and serve. 208 calories. Preparation time, 10 minutes. Cooking time, 8 minutes.