This is quick and delicious. My granddaughter expects it every time she comes for dinner - her favorite!

4 chicken breasts, skinned, boned and halved
1/2 c. flour
1 1/2 tsp. salt
1/4 tsp. freshly ground pepper
Paprika
1/4 c. clarified butter
1 tbsp. olive oil
2 to 4 tbsp. dry Madeira or water
3 tbsp. fresh lemon juice
1 lemon, thinly sliced
1/4 c. minced fresh parsley

Flatten chicken breasts between 2 sheets wax paper until 1/4 inch thick. Combine flour, salt, pepper and paprika in bag. Add chicken and coat well. Shake off excess.

Heat butter and oil in large skillet until bubbling. Saute chicken breasts, a few at a time, 2 to 3 minutes on each side. Do not overcook. Drain and keep warm.

Drain off all but 2 tablespoons butter and oil. Stir Madeira or water into drippings, scraping bottom of skillet to remove any particles. Add lemon juice and heat briefly. Return chicken to skillet, add lemon slices and heat until mixture thickens. Sprinkle with minced parsley. Serves 4 to 6.