Recipe - Piccata Chicken

4 Whole chicken breasts;
skinned; boned and halved
One half cup Flour
1 teaspoon Salt
One fourth teaspoon Freshly ground pepper
Paprika
One half cup Butter
1 tablespoon Olive oil
4 tablespoon Dry sherry or dry red wine
3 tablespoon Fresh lemon juice
1 Lemon; cut or sliced up
3 tablespoon Capers
1/3 cup Fresh minced parsley

Flatten chicken breasts until about One fourth inch thick. Combine flour, salt,
pepper and paprika in a bag. Add breasts and shake well. Heat butter and
olive oil in skillet until bubbly. Saut‚ chicken breasts a few at a time
for 3 to 5 minutes on each side. Drain and keep warm. Drain off all but 2
Tablespoons oil. Stir in sherry or wine, scraping the bottom of the skillet
to loosen any browned bits. Add lemon juice and slices and heat. Add capers
and sprinkle with parsley. Pour sauce over the chicken breasts. Yield: 4 to
8 servings.

MRS. ROBERT M. EUBANKS, JR.

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.