4 whole chicken breasts, boned, halved, pounded
1/2 c. flour
1/4 tsp. pepper
Paprika
1/4 c. butter
1 tbsp. olive oil
2-4 tbsp. Madeira wine
3 tbsp. fresh lemon juice and lemon slices
3-4 tbsp. capers
1/4 c. fresh parsley, minced

Flour pounded chicken in flour, salt, pepper and paprika. Coat pieces well. Heat butter and olive oil. Saute meat a few at a time, 2-3 minutes per side. Do Not Overcook! Drain on paper towels and keep warm.

Add Madeira wine to meat drippings. Add fresh lemon juice. Heat and add chicken pieces. Heat slowly until sauce thickens. Add capers.

Serve on a platter. Garnish with fresh lemon slices and parsley.