1/2 c. flour
2 tbsp. + 2 tsp. paprika
2 tsp. black pepper
4 medium boneless, skinless chicken breasts
1 c. fresh lemon juice
2 tbsp. + 2 tsp. capers
2 tbsp. + 2 tsp. olive oil
1 c. vegetable broth

Rinse chicken and pat dry. Combine flour, pepper and paprika on a plate. Dredge chicken in mixture, coating evenly and shaking off excess.

In a nonstick skillet, heat oil over moderately high heat for 1 minute. Add chicken and cook for about 5 to 7 minutes on each side or until done.

Transfer chicken to a plate and cover to keep warm. Add broth to skillet, scraping up browned bits on the bottom. Stir in lemon juice and capers and heat thoroughly. Pour sauce over chicken and serve.