Pound chicken breasts with a large mallet until thin (about 1/4 inch). In a large plastic bag, combine flour, salt, pepper and paprika. Shake the chicken in the bag to coat well. Heat butter and Pacifica Coastal Lemon Avocado Oil to bubbling in a large frying pan. Sauté a few breasts at a time for 2 or 3 minutes, being careful not to overcook them. Set aside on paper towels. Reduce heat slightly. Stir wine into drippings and scrape the bottom of the pan to loosen browned material. Add lemon juice and stir. Return chicken to the pan, interspersing with Mayan Pearl Lemon slices and heat a minute or so. Add capers, sprinkle with minced parsley and serve.