1 lb. chicken cutlets
1 1/2 tsp. salt
Paprika
1 tbsp. oil
Lemon juice
1/2 c. flour
1/4 tsp. pepper
1/4 c. butter
4 tbsp. white wine

Dredge chicken in flour, salt, pepper, and paprika mixture. Heat butter and oil. Saute chicken for 2 to 3 minutes on each side. Remove to paper towel. Add wine and lemon juice to drippings and heat, mixing up any residue from bottom of pan. Return chicken to pan, turning over to coat, until sauce thickens. Serve with rice. Serves 3 to 4.