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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
Keywords: chicken   Category: Chicken    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 02, 2009 by deebeeeff     Last Updated: October 25, 2014
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