1 pound boneless, skinless chicken breasts

½ cup fresh lemon juice

¼ teaspoon freshly ground black pepper

1 tablespoon olive oil

1 large sweet onion, sliced

2 teaspoons paprika

½ teaspoon salt-free chili powder

½ teaspoon instant espresso powder

¼ cup water

1 tablespoon cornstarch

1 tablespoon instant nonfat dry milk

½ cup skim milk

Optional: Additional paprika, for garnish

• Place the chicken breasts between pieces of waxed paper or plastic wrap. Pound the breasts into thin pieces using a wooden mallet or rolling pin. Divide into 4 equal-sized pieces.

• Place the chicken breasts in a small bowl. Pour the lemon juice over the chicken and season with the freshly ground black pepper. Marinate for at least 5 minutes. Drain and pat dry, reserving the lemon juice.

• In a large nonstick skillet, heat the olive oil on medium. Add the onion and sauté until transparent. Remove the onion with a slotted spoon and set aside.

• Increase the heat to medium-high. Add the chicken breasts to the pan. Quick-fry the chicken breasts for about 1 minute on each side. Transfer the chicken to a serving platter and keep warm.

• Add the onion back to the pan and reheat. Add the paprika and chili powder; stir well. Add the espresso powder and water; bring to a boil.

• Whisk together the cornstarch, nonfat dry milk, and skim milk. Add the milk mixture and the reserved lemon juice to the pan; bring to a boil. Reduce heat and simmer, stirring until thickened.

• Spoon the sauce over the chicken. Sprinkle with additional paprika, if desired. Serve immediately.