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1
Some thin-sliced chicken breast has been sliced crosswise, so they look like thin rounds and strips; others look like large cutlets.
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2
If your market has the large ones, slice them on an angle into 2 or 3 pieces, so they look like veal scallops.
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3
Trim any fat from chicken and slice if necessary as described above; arrange chicken pieces in a single layer on a large plate or a tray.
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4
In a small bowl, mix flour, salt and hot paprika.
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5
Sprinkle half of seasoned flour over chicken.
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6
Turn pieces over and dust with remaining seasoned flour.
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7
In a large skillet, heat oil over high heat.
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8
Add lemon slices and cook 1 minute on each side; remove and set aside.
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9
Add chicken pieces to pan in a single layer and cook until golden brown outside and white inside but still juicy, 1 to 2 minutes on each side; remove to a platter.
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10
Melt 1-tablespoon butter in same skillet over medium heat.
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11
Add shallot and cook until softened, about 2 minutes.
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12
Pour in wine and broth and bring to a boil over high heat, scraping up any brown bits from bottom of pan with a wooden spatula; boil until reduced by half, about 1 minute.
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13
Stir in lemon juice and remaining butter, strain sauce over chicken, garnish
