4 chicken breasts, lightly pounded
4 lemon slices
4 tbsp. chicken stock
1/2 c. dry white wine
1 tsp. olive oil
1/4 c. butter
4 tbsp. capers
1/4 c. minced parsley, fresh from garnish
1/4 tsp. paprika
1/2 c. flour

Dredge chicken in flour, salt and paprika. Heat olive oil and butter. Cook chicken lightly and remove. Leave heat on high. Add chicken stock, basil, white wine, lemon slices and capers. Let sauce thicken in pan for about 2 minutes. Pour sauce over chicken and garnish with fresh parsley.