This is one of my favorite chicken dishes. This recipe also works great with veal.
2 medium boneless skinless chicken breasts
1/2 cup flour, divided
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
2 tablespoons butter
2 tablespoons garlic, minced
1/4 cup dry white wine
1/2 large lemon
2 tablespoons capers, drained
1 tablespoon fresh parsley, chopped
Place each chicken breast between two sheets of wax paper.With a mallet, flatten each to about 1/4 inch thick. In a pie plate, mix 1/4 cup flour with paprika.
Season chicken with salt/pepper. Coat chicken with flour mixture
In non-stick skillet, heat olive oil over med high heat until hot. Add floured chicken. Cook 5 min to brown, then reduce heat to med. Turn chicken and cook about 4-5 min more until juice runs clear when pierced.Transfer chicken to a warm dish.
Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet. Stir in 1 Tbsp butter until melted, lemon juice, wine, and 1/12 teaspoons of flour until smooth.Scrape skillet to incorporate any browned bits from the chicken.
Stir in capers and remaining 1 tablespoon of butter, simmer until thickened.Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices. Serves 2