Lemon-Cayenne Chicken

From the New American Heart Association Cookbook 2004

4 boneless skinless chicken breasts
1/2 cup flour
3/4 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons water
1 tablespoon light margarine (i use butter!)
1 teaspoon fresh lemon juice
2 tablespoons finely chopped fresh parsley

Discard all the visible fat from the chicken. Put the chicken with the smooth side up between two pieces of plastic wrap. Using a tortilla press (or a mallet or rolling pin) lightly flatten the chicken to a thickness of 1/4 inch, being careful not to tear the meat.

In a shallow bowl, stir together the flour, paprika, salt and cayenne and black pepper. Coat the chicken, shaking off any excess.

Heat a large (they say non-skillet pan but I don't use non-skillet) over medium-high heat. Pour the oil into skillet and heat for 1 minute. Cook the chicken for eight minutes on each side, or until golden brown on the outside and no longer pink on the inside. Transfer chicken to a platter.

Put the water, margarine/butter, and lemon juice in the skillet scraping to dislodge any browned bits. Bring the mixture to a boil. Boil for about 30 seconds or until sauce is slightly thickened. To serve, drizzle the sauce over chicken (and veggie if you have one). Sprinkle with parsley.

I served it with brown rice and mixed veggies. It was not spicy so if you want it hotter add more heat. It is a very good way to make quick chicken!