Serves: 4 / Prep-time: 20 mins, cook-time: 25 minutes
- 4 boneless chicken breasts, medium size
- 3 Tbsp of butter
- 2 Tbsp of Olive oil
- 1 Tbsp of paprika
- 1/2 C of lemon juice
- 1 lemon, sliced in 1/8” pieces
- 4 Tbsp of capers drained and rinsed
- 1/4 C of chicken stock
- 1/2 C of dry Marsala wine
Place the chicken breasts between sheet of plastic wrap and use a meat mallet to pound each piece to about 1/2 inch.
Heat the olive oil and 2 Tbsp of butter in a saute pan over medium heat.
Season the chicken on both sides with salt, pepper, and paprika.
Cook the chicken in the saute pan with the olive oil and butter until both sides are evenly browned.
Remove the chicken pieces and put them on a plate.
With the pan still on medium heat, add the Marsala wine to deglaze the pan.
Add the lemon juice, 1 Tbsp of butter, chicken stock, capers and chicken and stir. Add the lemon slides, reduce the heat to low, and simmer until the sauce has thickened and the chicken is done.