Chicken Piccata

6 chicken breast halves, skinned and boned
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/4 cup unsalted butter
1 T. olive oil
1/4 cup Madeira wine
1/2 cup chicken broth
3 T. fresh lemon juice
6 lemon slices
1/4 capers
1/4 cup minced fresh parsley

• Place chicken breasts between two sheets of plastic wrap and pound to 1/4 inch thickness.
• Combine flour, salt, pepper, and paprika.
• Coat breast well in flour mixture and shake off excess.
• Heat butter and olive oil in a large skillet until melted.
• Sauté chicken breasts 1 to 2 minutes on each side.
• Do not cook completely at this point.
• Remove chicken from pan and set aside.
• Drain off all but 2 T. fat from skillet.
• Stir Madeira into drippings and de-glaze pan, scraping loose any browned bits from the pan.
• Add the chicken broth and lemon juice and heat briefly.
• Return the chicken to the skillet, along with lemon slices and capers; simmer until sauce thickens slightly and chicken is cooked through, about 8 minutes.
• To serve, sprinkle with minced parsley.

Serves 6