Instructions: Place chicken breasts between 2 sheets of wax paper and pound with a wooden mallet until thin (about 1/4 inch). Combine flour, salt, pepper and paprika in a bag. Add chicken and coat well. Shake off any excess. Heat butter and olive oil in a large skillet and add chicken breasts, a few at a time, and saute until lightly browned on both sides. Remove and continue until all chicken has been sauteed. Drain on absorbent paper and keep warm.

Drain off all but 2 tablespoons of butter and oil from skillet. Deglaze pan with wine or water, scraping pan. Add lemon juice and return chicken to skillet. Layer lemon slices over chicken and add capers and chopped parsley. Heat briefly and serve over fettuccini.

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