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

Combine flour, pepper and paprika on a plate. Press chicken breasts into mixture. Shake off excess. In 10-inch skillet, heat oil; add chicken. Cook about 3 minutes on each side. Transfer chicken to heated platter. Add chicken broth to skillet. Stir in lemon juice and capers. Heat and pour over chicken.