Ingredients

The following ingredients have 4 Servings
  • 4 boneless, skinless chicken breasts
  • 1/2 cup flour
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 tablespoons water
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons drained capers
  • lemon slices and chopped flat leaf parsley for garnish (if desired.)

Instruction

  • In a large Ziploc bag, combine the flour, paprika, salt, and pepper and toss to combine.
  • Place the chicken breasts between two sheets of wax paper and pound until each is about 1/4-inch in thickness.
  • Place the chicken breasts into the bag, one at a time and shake to coat. Shake of excess when removed.
  • Preheat oven to 170 degrees F.
  • In a large skillet, heat the butter and olive oil over medium until it starts to bubble.
  • Sauté the chicken breasts in groups of two for 2 - 3 minutes on each side. be careful not to overcook - no one likes rubbery chicken.
  • It may be necessary to lower the heat a touch if butter and chicken should start to darken too quickly.
  • Place on an oven-safe serving dish and place in oven to keep warm while cooking the remaining chicken and until serving.
  • After all of the chicken has been cooked, add water to the skillet, scraping the bottom with a rubber spatula.
  • Add the lemon juice.
  • Remove from heat and pour over plated chicken.
  • Sprinkle capers and add lemon slices and chopped parsley, if desired.