Chicken Picatta Caper
|Chicken breast halves||8 , skinned, boned|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Corn oil/Margarine||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Dry madeira/Sherry||4 Tablespoon|
|Fresh lemon juice||3 Tablespoon|
With a meat mallet or heavy plate flatten chicken breasts between sheets of waxed paper.
In a bowl combine flour, salt, pepper and paprika.
Coat chicken with seasoned flour; shake off excess.
In a large skillet over medium heat melt margarine and olive oil.
Saute over medium-high heat for 2 to 3 minutes on each side.
Remove chicken; drain on paper towel.
To the skillet add Madeira, stirring to deglaze.
Add lemon juice.
Cook until heated through.
Heat to serving temperature.
On a heated serving plate arrange chicken.
Garnish with capers.