Combine the flour, pepper, and paprika (or use Essence) on a plate. Press the chicken breast into the mixture, coating them evenly all over and shaking off any excess.

In a heavy 10-inch skillet, heat the corn oil over moderately high heat for 1 minute. Add the breasts and cook about 3 minutes on each side; do not overcook. Transfer the breasts to a heated platter.

Add the chicken broth to the skillet, scraping up any browned bits on the bottom. Stir in the lemon juice and capers and heat through. Pour the sauce over the breasts.