Chicken Piccata - cooking recipe

Ingredients

4 whole chicken breasts, skinned, boned and halved
1/2 c. flour
1 1/2 tsp. salt
1/4 tsp. freshly ground pepper
dash or two of paprika
3 Tbsp. each unsalted butter, fresh lemon juice and drained capers
2 Tbsp. olive oil
1/4 c. dry Marsala wine or Madeira wine
1 c. chicken broth or bouillon
1 lemon, thinly sliced and slices quartered
1/4 c. fresh parsley, minced

Preparation

Place chicken breasts between sheets of wax paper.
Pound thin to about 1/4-inch thick.
Combine flour and seasonings in bag. Add chicken breasts.
Shake to coat well. Shake off excess.
Heat butter and olive oil in a large skillet until they bubble. Saute chicken breasts, a few at a time (do not crowd), about 2 to 3 minutes on each side.
Do not overcook. Drain on paper towels. Keep warm. Drain all excess butter and oil from pan. Add 2 tablespoons unsalted butter to hot pan. Add wine (when the butter sizzles) and add 1/2 cup chicken broth.
Let boil together for 2 minutes, scraping bottom of skillet. Add lemon juice; heat briefly. Return chicken to skillet placing lemon slices on top of breasts. Sprinkle capers over chicken. Cover and keep on low heat for 5 to 10 minutes. (Add more broth for more sauce.)
Serve on platter. Sprinkle with parsley.
Excellent with rice or pasta.