Place halved chicken breasts between sheets of wax paper or plastic wrap and pound until thin (1/2").

Heat butter and olive oil in large skillet until bubbling. This recipe works best in a non-stick pan.

Combine flour, salt, pepper, and paprika in plastic bag. Rinse chicken breasts in water and toss them in the bag of flour one at a time. Coat well.

Sauté chicken breasts, a few at time about 2-3 minutes on each side. It is important to keep the pan quite hot to avoid the chicken from getting too greasy. DO NOT OVERCOOK!

Place chicken breasts on a paper-towel covered plate and keep warm. Stir in red wine and scrape the bottom of the pan to loosen any brown bits (bits you wouldn't have if you used a non-stick pan). Allow to reduce a bit.

Add lemon juice, lemon pieces and capers with juice and let cook until lemon pieces soften a bit. Return chicken to skillet and toss (as well as you can) to coat chicken in sauce.

I usually use more capers and lemon juice than is called for in this recipe, but I find when this dish is served with UNCLE BEN'S® Long Grain and Wild Rice the tart flavor of the Chicken Picatta and the mellow taste of the rice combine beautifully.

This dish reheats very well, so I always make enough for left-overs.

Submitted by: Amy Humphreys