Instructions: Pound the chicken breasts flat, between 2 sheets of waxed paper. Combine the bread crumbs, paprika, and some salt and pepper. Sprinkle both sides of the chicken breasts with the crumb mixture. Heat up a non-stick skillet over medium heat, add 2 TB of olive oil. Fry the chicken breasts in two batches adding the second 2 TB of oil between batches. Remove chicken to a platter and keep warm.

Pour out any remaining oil. Pour in the white wine and deglaze the pan.

Turn heat to medium, add the broth and reduce by 1/2. Add lemon juice and the green peppercorns. Boil for 2 minutes. Put chicken back in the skillet, add the capers and spoon the sauce over the chicken. Serve chicken with the sauce poured over it. Sprinkle with the parsley. Vickie McCorkendale

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