8 chicken tenders (or 4 butterflied chicken breasts).

3T butter.

2T olive oil.

1T smoked paprika.

1/2 cup lemon juice.

1/4 cup chicken stock.
4T capers (drained, and rinsed if salted).

1 lemon sliced into 1/4" rounds.

Salt & Pepper


Place each piece of chicken in a thick bag or between plastic wrap. Using a meat mallet, pound until thin (turning over halfway through pounding). Lightly brown both sides of the lemons on 1T of olive oil. Remove from pan (to be used later as a garnish). Heat 1T of butter and 1T of olive oil in a saute pan over medium heat. Season the chicken on both sides with salt, pepper and the smoked paprika. Cook in the butter/oil until nicely browned on both sides. Add the lemon juice, chicken stock, capers and the remaining butter. Reduce until the sauce is thick. Serve over pasta and garnish with the grilled lemon slices.