Lemon Chicken - cooking recipe

Ingredients

4 whole chicken breasts, halved, boned and skinned
1 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. paprika
1/2 c. flour
1/4 c. clarified butter
1 Tbsp. olive oil
2 Tbsp. butter
2 Tbsp. Parmesan cheese
2 cloves garlic, minced
2 Tbsp. Madeira wine
3 Tbsp. fresh lemon juice
1 large lemon, cut in 6 slices
3 Tbsp. capers
1 tsp. chopped pimento
1/4 c. fresh chives
1 (8 oz.) pkg. fettuccine, cooked according to package

Preparation

Pound chicken breasts to 1/4-inch thickness between 2 pieces of waxed paper.
Mix salt, pepper, paprika and flour in a plastic bag; add chicken, one piece at a time, and shake to coat.
Place butter and oil in a saute pan or large skillet; heat over medium heat until bubbly.
Add garlic and chicken; saute, turning, about 6 minutes or until chicken is brown and fork can be easily inserted.
Drain on paper towels and keep warm.
Drain all but 2 tablespoons of cooking fat from pan; add wine and deglaze pan, scraping up brown bits.
Add lemon juice and heat 1 minute; return chicken to pan; add lemon slices and heat 2 minutes.
Add capers and pimento.
Sprinkle chives over all.