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RINSE chicken breasts under cold running water, drain, put on paper towel. Pat dry.
SLICE the chicken breasts to desired thickness 1/8 - 1/4" thick. Unlike veal, chicken is better cut than pounded thin.
MIX flour, paprika, salt and pepper
DREDGE chicken in flour.
HEAT butter and olive oil in sautée pan over medium heat; be careful not to burn the butter, if using it. Add chicken breasts - do not crowd the pan. Sautée for about two minutes per side. REMOVE to a warm platter; you can place platter in warm oven.
ADD lemon and wine to pan; DEGLAZE (Dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce.
BRING to a simmer, reduce heat to medium-low, let sauce thicken.
WHEN sauce is thickened, swirl in butter. Add capers.
