2 chicken breasts, skinned, boned & halved
1/4 c. flour
3/4 tsp. salt
1/4 tsp. paprika
3 tbsp. olive oil
2 tbsp. butter
2 tbsp. Madeira wine
2 tbsp. lemon juice
1/2 lemon, thinly sliced
2 tbsp. chopped fresh parsley

Place each breast half between 2 pieces of waxed paper and flatten to thickness of 1/4 inch with mallet. Mix together flour, salt and paprika in plastic bag. Shake each breast in bag.

Heat oil and butter in large skillet over medium-high heat. Saute breasts 1 minute on each side or until golden. Remove to warm platter. Drain and discard all but 2 tablespoons butter mixture. Add madeira to skillet. Cook over medium heat, stirring to dissolve bits which adhered to skillet bottom. Add lemon juice. Heat briefly. Return breasts with thin slice of lemon on top of each breast to reheat. Sprinkle with parsley, serve. Serves 4.