8 Ounces Low-fat Plain Yogurt
4 Boulder Natural Meats Chicken Breasts
1/2 Cup Wheat Flour
1 Teaspoon Paprika
Sea Salt and Seasonings to Taste
1 Tablespoon Olive Oil
1 Teaspoon Butter
1 1/2 Tablespoons Fresh Squeezed Lemon Juice
1 Cup White Vermouth
2 Cloves Garlic, Minced
1/2 Cup Lemon Juice


Marinate Boulder Natural Meats Chicken Breast with yogurt, cover, and refrigerate 2 hours, preferably overnight.

Rinse chicken. Stir together wheat flour, paprika, salt, and seasoning. Heat olive oil, butter, and 1 1/2 tablespoons fresh squeezed lemon juice in a skillet over medium heat. Cover the chicken breasts in flour mixture. Place the chicken in the skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm. Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.

Return the chicken to the pan, and simmer for 3 minutes. Serve with asparagus, and steamed brown rice or your preferred side dish.