Recipe of the Week #6: Chicken Piccata

My favorite Italian restaurant is called Pane e Vino. It's at the Oaks in Melbourne, FL and it's this great little place. Very old world. I wanted to make something like I've had there and this recipe is an amalgam of a bunch I've seen on the interwebs.

Chicken Piccata

Ingredients:

6 to 8 chicken breast halves, boneless, no skin
1 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon paprika, or to taste
4 tablespoons butter
2 tablespoon olive oil
1 cup chicken broth
1 cup white wine
3 tablespoons fresh lemon juice
8 to 12 thin slices of lemon
4 tablespoons capers (optional)
3 oz fresh chopped parsley

Instructions:

Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.
Mix 2 tablespoons butter and 2 tablespoons flour in small bowl until smooth (beurre manié).
Heat some of the butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.
Drain off some of the fat if there's a lot. Stir in chicken broth and wine, scraping to loosen browned bits. Add lemon juice and heat through.
Whisk in beurre manié (a little at a time and check for consistency) and return chicken to the skillet with the lemon slices; heat until sauce thickens.
Add capers and parsley, if using. Serve with your favorite pasta and a green vegetable.
Serves 4.

Notes: Put the pasta in boiling water about when you start to fry the chicken.

Wife's rating:  ****(out of 5)  Didn't get a straw for the excess sauce, but close.
My rating:  ****  Might be better than Pane e Vino's, but my Marsala can't touch theirs.