4 chicken breasts, boneless
4 lemon sliced, thin
1/4 c. white wine
1 c. chicken stock
1/4 c. butter
1/4 c. olive oil
1/4 c. capers
Parsley for garnish
Salt, pepper, flour, paprika mixture

Dredge breasts in salt, pepper, flour, paprika mixture. Saute in butter and olive oil. Then add wine, lemon slices and capers. Saute until reduced and chicken is done. Remove lemon slices for serving or use as garnish with parsley.