Lemon Chicken

• 4 whole chicken breasts, halved, boned and skinned
• 1 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/2 tsp. paprika
• 1/2 c. flour
• 1/4 c. clarified butter
• 1 Tbsp. olive oil
• 2 Tbsp. butter
• 2 Tbsp. Parmesan cheese
• 2 cloves garlic, minced
• 2 Tbsp. Madeira wine
• 3 Tbsp. fresh lemon juice
• 1 large lemon, cut in 6 slices
• 3 Tbsp. capers
• 1 tsp. chopped pimento
• 1/4 c. fresh chives
• 1 (8 oz.) pkg. fettuccine, cooked according to package

1. Pound chicken breasts to 1/4-inch thickness between 2 pieces of waxed paper.
2. Mix salt, pepper, paprika and flour in a plastic bag; add chicken, one piece at a time, and shake to coat.
3. Place butter and oil in a saute pan or large skillet; heat over medium heat until bubbly.
4. Add garlic and chicken; saute, turning, about 6 minutes or until chicken is brown and fork can be easily inserted.
5. Drain on paper towels and keep warm.
6. Drain all but 2 tablespoons of cooking fat from pan; add wine and deglaze pan, scraping up brown bits.
7. Add lemon juice and heat 1 minute; return chicken to pan; add lemon slices and heat 2 minutes.
8. Add capers and pimento.
9. Sprinkle chives over all.

chicken breasts, salt, freshly ground pepper, paprika, flour, clarified butter, olive oil, butter, parmesan cheese, garlic, madeira wine, lemon juice, lemon, capers, pimento, fresh chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1046990 (may not work)