1/4 c. flour
1/4 tsp. black pepper
1/2 tsp. paprika
2 skinned and boned chicken breast, about 1 lb., halved and pounded to 1/4 inch thickness
5 tsp. oil
1/4 c. low sodium chicken broth
2 tbsp. lemon juice
2 tbsp. capers, drained

Combine flour, pepper and paprika no a plate. Press the chicken breasts into the mixture, coating them evenly all over and shaking off any excess in heavy 10 inch skillet heat oil over moderately high heat for 1 minute. Add chicken and cook 3-5 minutes on each side, do no over cool. Transfer chicken to a platter.

Add the chicken broth to the skillet, scraping up any browned bits on the bottom. Stir in lemon juice and capers and mix well. Pour the sauce over the chicken breasts and serve.