6 chicken breast halves, skinned & boned
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/4 c. butter
1 tbsp. olive oil
1/4 c. Madeira wine
1/2 c. chicken broth
3 tbsp. fresh lemon juice
6 lemon slices
1/4 c. capers
1/4 c. minced parsley (fresh is best)

Pound chicken breasts (between 2 pieces of plastic) to 1/4 inch thick. Combine flour, salt and pepper, paprika. Coat breasts in flour and shake off excess.

Heat butter and olive oil in large skillet. Saute chicken breasts 2 minutes per side. Do not cook completely. Remove from pan and set aside.

Drain off all but 2 tablespoons of fat from skillet. Stir Madeira into drippings to deglaze the pan. Add chicken broth and lemon juice; heat briefly.

Return chicken to skillet; add lemon slices and capers. Simmer until sauce thickens slightly about 8 minutes. Sprinkle with minced parsley. Serves 6.