Chicken Piccata Breast with Lemon and Capers

Spring recipe from Kathy’s Kitchen

• 5 tsp. corn oil
• 2 chicken breasts (halved and pounded to 1/4 ”)
• 1/4 c. flour
• 1/4 c. chicken broth
• 1/4 tsp. pepper
• 2 T lemon juice
• 1/2 tsp. paprika
• 2 T drained capers

1. Combine flour, pepper, and paprika on a plate. Press chicken breasts into mixture.
2. Heat corn oil to med/high heat. Saute 3 minutes on each side.
3. Add chicken broth. Add lemon juice and capers.
4. Scoop sauce, pour over top of chicken breasts, and serve.