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. pepper
paprika
1/4 c. butter
1 Tbsp. olive oil
2 to 4 Tbsp. dry Madeira or water
3 Tbsp. fresh lemon juice
3 to 4 Tbsp. capers
1/4 c. minced fresh parsley
lemon slices

Preparation

Pound chicken breasts until thin (about 1/4-inch).
Combine flour, salt, pepper and paprika in a bag.
Add chicken; shake to coat well.
Shake off excess.
Heat butter and olive oil in large skillet until bubbling.
Saute chicken breasts 2 to 3 minutes on each side.
Do not overcook.
Drain on paper towel.
Keep warm. Drain off all but 2 tablespoons butter and oil.
Stir in Madeira or water in dripping, scraping bottom of skillet to loosen any browned bits.
Add lemon juice and heat briefly.
Return chicken to skillet with lemon slices and heat until sauce thickens.
Add capers; sprinkle with minced parsley.
Serves 4 to 8.