4 whole boneless breasts, (split into 2 butterflied and pounded to 1/4 inch thickness
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 cup margarine
1 tablespoon oil
1/4 cup water
1/4 cup white wine
2 tablespoons lemon juice
1 lemon, thinly sliced
3 to 4 tablespoons drained capers
1/4 cup minced fresh parsley


  1. Combine flour, salt, pepper and paprika in a bag. Add chicken breast and cook well. Shake off excess
  2. Heat margarine and oil in large skillet.
  3. Add chicken and saute for 2-3 minutes on each side until done. Do not overcook. Drain chicken on paper towel and keep warm.
  4. Stir water and wine into fat remaining in skillet and bring to a boil, stirring up browned bits from the pan bottom. Stir in lemon juice and continue boiling until sauce thickens.
  5. Return chicken to skillet, cover with lemon slices and cook until heated through.
  6. Add capers and sprinkle with parsley. Makes 8 servings. Service over rice or noodles.