2 whole chicken breasts, skinned, split and deboned
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. basil
1/4 tsp. paprika
3 tbsp. lemon juice, divided
1/2 c. white wine
1 tsp. flour
Parsley

Rinse and drain chicken breasts. Heat olive oil in heavy skillet. Saute chicken until golden on all sides, about 12 minutes. Combine salt, basil and paprika. Drizzle 1 tablespoon lemon juice over chicken; sprinkle with 1/2 of seasoning. Turn and repeat.

Lower heat and cook slowly, uncovered, 10 minutes. Remove chicken. Combine 1 tablespoon lemon juice, wine, and flour. Stir into skillet. Cook, stirring until thickened. Drizzle over chicken. Sprinkle with parsley.