1/2 c. flour
1 tblsp. Cajun seasoning mix
1 tsp. paprika
4 boneless chicken breast halves
1 1/c tblsp. olive oil
3/4 c. chicken broth
24 tblsp. fresh lemon juice
2 or more tblsp. capers
salt & pepper
Combine flour, Cajun seasoning, and paprika in shallow bowl. Season chicken with salt and pepper.
[NOTE: You can pound the chicken slightly to even out the thickness and make larger pieces. Place the chicken piece in a plastic bag, or put plastic wrap over it. Use a small, heavy pan or flat-bottomed cup to pound the chicken to an even, flat thickness.]
Dip the chicken into flour mixture, coating completely. Don’t coat it until you’re ready to cook it!
Heat the oil in heavy, large pan over medium heat. Add chicken to pan and sauté until brown and just cooked through, about 4 minute per side. Transfer chicken to plate and put in a warm oven, or tent with foil to keep it warm.
Add broth, lemon juice, and capers to the pan and bring to a low boil, scraping up the brown bits. Boil until the sauce thickens slightly, 4-5 minutes. Season to taste with pepper and salt.
Spoon sauce over chicken and serve.