Quick Chicken Piccata

I’ve had this recipe for quite awhile, so the original source is unknown.  Too bad, because I’d like to thank them!

Quick Chicken Piccata

1 pound thin sliced boneless, skinless chicken breasts
1 tbsp flour
1/2 tsp salt
1/4 tsp paprika
2 tbsp olive oil
1 large lemon, half sliced thinly, half juiced
2 tbsp butter
1 medium shallot, chopped
1/3 cup dry white wine
1/3 cup chicken broth

In a small bowl, mix flour, salt, and paprika.  Dredge chicken through mixture, coating both sides. 
In a large skillet, heat oil over high heat.
Add lemon sliced and cook 1 minute on each side.  Remove and set aside.  Add chicken to pan in a single layer and cook until golden brown and juices run clear, 1-2 minutes on each side.  Remove and set aside.  Reduce heat to medium, melt 1 tbsp butter in same skillet.  Add shallot and cook until softened, about 2 minutes.  Pour in wine and broth and bring to a boil over high heat, scraping up any browned bits from the pan.  Boil until reduced by half, about 1 minutes.  Stir in lemon juice and remaining butter.  Strain sauce over chicken.  Top with sauted lemon slices.

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