• Servings: 2-4
• 2 chicken breast halves, boneless, no skin, butterflied
• 1/2 cup flour
• Salt and Pepper to taste
• 1/4 teaspoon paprika, or to taste
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup chicken broth or water
• 1/4 tablespoons fresh lemon juice
• 1 - 2 tablespoons capers
• lemon slices to garnish

1. Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch.
2. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.
3. Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side, until browned and cooked through
4. Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through.
5. Return chicken to the skillet; heat until sauce thickens a bit and reduces by about 1/2
6. Add capers
7. Serve with your favorite pasta

The first time I had this was at a lovely restaurant my husband and I go to every year for out birthdays (our birthdays are 2 days apart). At the time I didn't even know what a caper was! Of course once I ate this dish, I fell in love it and had to find the recipe.