• 2 tablespoons olive oil
• 2 boneless chicken breasts, pounded, halved crossways
• 2 tablespoons drained baby capers
• 1 garlic clove, crushed
• 1/2 cup dry white wine
• 1 1/2 tablespoons lemon juice
• 1 teaspoon paprika
• 1 teaspoon ground white pepper
• 1 1/2 tablespoons salt-reduced chicken stock
• 1 teaspoon cornflour
• 1/4 cup extra-light thickened cream

Directions:

Heat oil in a frying pan over medium-high heat. 

Combine flour, salt, paprika and white pepper. Lightly coat both sides of pounded chicken cutlets with flour mixture.

Cook for 2 minutes each side, or until cooked to your liking.

Transfer to a plate. Cover to keep warm.