Chicken Piccata

• 4 whole chicken breasts, skinned, boned and halved
• 1/2 c. flour
• 1 1/2 tsp. salt
• 1/4 tsp. paprika
• 1/4 c. butter
• 1 Tbsp. olive oil
• 2 to 4 Tbsp. dry Madeira or water
• 2 Tbsp. fresh lemon juice
• lemon slices
• 3 to 4 Tbsp. capers (optional)
• 1/4 c. minced parsley

1. Place chicken between 2 sheets of waxed paper and pound them until thin (about 1/4-inch).
2. Combine flour, salt, pepper and paprika in plastic bag.
3. Add chicken breasts and coat well.
4. Shake off excess.
5. Heat butter and olive oil in large skillet until bubbling.
6. Saute chicken, a few at a time, 2 to 3 minutes on each side.
7. Do not overcook.
8. Drain on paper towels and keep warm. Drain off all but 2 tablespoons of butter and oil.
9. Stir Madeira or water into drippings, scraping bottom of skillet to loosen any browned bits.
10. Add lemon juice and heat briefly.
11. Return chicken to skillet, interspersing with lemon slices.
12. Heat until sauce thickens.
13. Add capers.
14. Sprinkle with minced parsley.

chicken breasts, flour, salt, paprika, butter, olive oil, water, lemon juice, lemon slices, capers, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918834 (may not work)