4 boneless chicken breasts
1 1/2 tsp. salt
Paprika
Lemon slices
1 tbsp. olive oil
2-4 tbsp. water
1/2 c. flour
1/4 tsp. ground pepper
3 tbsp. lemon juice
1/4 c. melted butter
1/4 c. minced, fresh parsley

Cut chicken breasts in half. Place breasts between two pieces of waxed paper and pound until thin (about 1/4 inch). Combine flour, salt, pepper and paprika in bag. Add breasts and coat well. Shake off excess flour. Heat butter and olive oil in large skillet until bubbling.

Saute chicken breasts a few at a time, 2 or 3 minutes each side. DO NOT OVERCOOK. Drain on paper towels and keep warm. Drain off all but 2 tablespoons butter and oil. Stir water into drippings in skillet, scraping bottom of skillet to loosen browned bits. Add lemon juice and heat briefly. Return chicken to skillet, interspersing with lemon slices, and heat until sauce thickens. Sprinkle with minced parsley.