Chicken Breasts with Lemons and Capers

The caper (Capparis spinosa L.) is a perennial spiny shrub that bears rounded, fleshy leaves and big white to pinkish-white flowers. A caper is also the pickled bud of this plant. The bush is native to the Mediterranean region , growing wild on walls or in rocky coastal areas throughout. This recipe is very versatile. It works well with veil, pork, chicken, or white fish.

1/2 cup flour
1/4 tsp black pepper
1/2 tsp paprika
2 bonesless skinless chicken breasts, halved and pounded to 1/4 inch thickness
5 tsp olive oil
1/4 cup chicken stock/broth
2 tbsp FRESH lemon juice
2 tbsp capers, drained (chopped if desired)

Combine flour, paprika and pepper on a plate. Coat chicken with flour evenly and shake off excess. Heat oil over medium heat. Add chicken and cook for about 3 mintues on each side. Transfer to a heated plate. Add chicken broth to pan, scraping up any browned bits on the bottom. Stir in lemon juice and capers and heat through. Pour sauce over chicken.