Chicken Picatta

In a large Ziploc bag, combine the flour, paprika, salt, and pepper and toss to combine.

Place the chicken breasts between two sheets of wax paper and pound until each is about 1/4-inch in thickness.

Place the chicken breasts into the bag, one at a time and shake to coat. Shake of excess when removed.

Preheat oven to 170 degrees F.

In a large skillet, heat the butter and olive oil over medium until it starts to bubble.

Sauté the chicken breasts in groups of two for 2 - 3 minutes on each side. be careful not to overcook - no one likes rubbery chicken.

It may be necessary to lower the heat a touch if butter and chicken should start to darken too quickly.

Place on an oven-safe serving dish and place in oven to keep warm while cooking the remaining chicken and until serving.

After all of the chicken has been cooked, add water to the skillet, scraping the bottom with a rubber spatula.

Add the lemon juice.

Remove from heat and pour over plated chicken.

Sprinkle capers and add lemon slices and chopped parsley, if desired.