8 chicken breast halves, skinned, boned
1/2 c. flour
1 1/2 tsp. salt
1/4 tsp. ground pepper
Paprika
1/4 c. butter
1 tbsp. olive oil
2-4 tbsp. Madeira (dry) or water
3 tbsp. fresh lemon juice
Lemon slices
1/4 c. minced fresh parsley (optional garnish)

Place chicken breasts between 2 sheets of wax paper and pound until thin. Combine flour, salt, pepper and paprika in bag. Add breast and coat well; shake off excess. Heat butter and olive oil in skillet. Saute chicken breasts 2-3 minutes on each side. Do not overcook. Drain on paper towels and keep warm. Add Madeira or water to skillet. Scrape. Add lemon juice and heat. Return chicken, intersperse with lemon slices and heat until thickened. Sprinkle with parsley.