2 Boneless chicken breasts sliced in half or 3 slices
2 TBS Butter
1 TBS Olive Oil
1/4 cup flour
3/4 tsp paprika
3/4 - 1 cup dry white wine
3 TBS lemon juice
Salt
Freshly ground pepper (white or black) to taste
1 TBS Butter (for sauce at finish)
3 TBS capers
Slice the chicken breasts to desired thickness 1/8 - 1/4"
thick.
Mix flour, paprika, salt and pepper
Cover chicken in flour.
Heat butter and olive oil in sautée pan over medium heat; be
careful not to burn the butter, if using it. Add chicken
breasts - do not crowd the pan. Sautée for about two minutes
per side.
Remove to a warm platter; you can place platter in warm oven.
Add lemon and wine to pan; DEGLAZE (Dissolve the remaining
bits of food) the pan using a wooden spoon or spatula to
scrape. This is the basis for your sauce.
Bring to a simmer, reduce heat to medium-low, let sauce
thicken.
When sauce is thickened, swirl in butter. Add capers.
