1/4 c. flour
1/4 tsp. black pepper
1/2 tsp. paprika
2 skinned, boneless chicken breasts, pounded to 1/4 inch thickness
5 tsp. corn oil
1/4 c. low-sodium chicken broth
2 tbsp. lemon juice
2 tbsp. capers, drained

Combine flour, pepper and paprika on a plate. Press the chicken breasts into the mixture coating evenly. Heat corn oil in a skillet. Add chicken and cook about 3 minutes on each side; do not overcook.

Transfer chicken to 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 chicken breasts and serve.