Chicken Piccata

• 6 - 8 chicken breast halve, boneless, no skin
• 1/2 cup flour
• 1 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/2 tsp paprika, or to taste (I used a full teaspoon)
• 3 T. butter
• 2 T olive oil
• 1/4 cup chicken broth or water
• 3 T fresh lemon juice
• 6 to 8 thin slices of lemon
• 3 T capers

1. Put the chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4 inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.
2. Heat butter and olive oil in a large skillet. Saute chicken breats in batches, about 3 minutes on each side. Remove to a plate and keep warm.
3. Drain off all but 2 T of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers. Serve with pasta and a green vegetable.