Lemon Chicken

Pound chicken breasts to 1/4-inch thickness between 2 pieces of waxed paper.

Mix salt, pepper, paprika and flour in a plastic bag; add chicken, one piece at a time, and shake to coat.

Place butter and oil in a saute pan or large skillet; heat over medium heat until bubbly.

Add garlic and chicken; saute, turning, about 6 minutes or until chicken is brown and fork can be easily inserted.

Drain on paper towels and keep warm.

Drain all but 2 tablespoons of cooking fat from pan; add wine and deglaze pan, scraping up brown bits.

Add lemon juice and heat 1 minute; return chicken to pan; add lemon slices and heat 2 minutes.

Add capers and pimento.

Sprinkle chives over all.