Chicken Picatta

2 whole skinless boneless chicken breast, halved lengthwise
1/3 cup flour
½ tsp. paprika
½ tsp salt
¼ tsp. pepper
4 tablespoons unsalted butter
2 tablespoon vegatable oil
5 tablespoons dry white wine
5 tablespoon fresh lemon juice
2 tablespoon drained bottled capers, chopped
4 tablespoon minced fresh parsley leaves


Halve the chicken pieces with a sharp knife and flatten them slightly between sheets of plastic wrap. Pound the chicken with a tenderizer (don’t beat it silly and cause holes) flatten the chicken to about half its original thickness. In a pie dish, combine the flour, salt, pepper and paprika and dredge the medallions in it. In a large heavy skillet heat 2 tablespoons of the butter and the oil over moderately high heat until the foam subsides and in the fat sauté the chicken pieces. for 1-2 minutes on each side, or until they are cooked through. Transfer the chicken to a platter and keep it warm, covered loosely. Pour off the fat in the skillet, to the skillet add the remaining 2 tablespoon butter, the wine, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and return the chicken to the pan and cook for one minute.