Quick Chicken Piccata

• 1 pound thin sliced skinless, boneless chicken breast
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1/4 teaspoon hot paprika
• 2 tablespoons olive oil
• 1 large lemon-half thinly sliced, half juiced
• 2 tablespoons butter
• 1 medium shallot, chopped
• 1/3 cup white wine or dry vermouth
• 1/3 cup chicken broth

1. Some thin-sliced chicken breast has been sliced crosswise, so they look like thin rounds and strips; others look like large cutlets.
2. If your market has the large ones, slice them on an angle into 2 or 3 pieces, so they look like veal scallops.
3. Trim any fat from chicken and slice if necessary as described above; arrange chicken pieces in a single layer on a large plate or a tray.
4. In a small bowl, mix flour, salt and hot paprika.
5. Sprinkle half of seasoned flour over chicken.
6. Turn pieces over and dust with remaining seasoned flour.
7. In a large skillet, heat oil over high heat.
8. Add lemon slices and cook 1 minute on each side; remove and set aside.
9. Add chicken pieces to pan in a single layer and cook until golden brown outside and white inside but still juicy, 1 to 2 minutes on each side; remove to a platter.
10. Melt 1-tablespoon butter in same skillet over medium heat.
11. Add shallot and cook until softened, about 2 minutes.
12. Pour in wine and broth and bring to a boil over high heat, scraping up any brown bits from bottom of pan with a wooden spatula; boil until reduced by half, about 1 minute.
13. Stir in lemon juice and remaining butter, strain sauce over chicken, garnish

thin, flour, salt, hot paprika, olive oil, lemonhalf, butter, shallot, white wine, chicken broth

Taken from www.foodnetwork.com/recipes/quick-chicken-piccata-recipe.html (may not work)