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How to make it

  • Sprinkle chicken with salt, pepper and paprika. Dredge in flour and shake off excess.
  • In large skillet over medium high heat, melt butter and olive oil until bubbly. Saute chicken until golden, 3-5 minutes per side. Remove to plate and set aside.
  • Discard excess oil, keeping drippings in pan. Return to heat and add wine, lemon juice and capers. Cook until slightly thickened.
  • Return chicken to pan to warm and coat with sauce.

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