Start by prepping the chicken breasts. You'll want to pound them to an even thickness, so they cook evenly. I recommend using a meat mallet or rolling pin for this. Once they're pounded, season them with salt, pepper, and paprika.

In a shallow dish, mix together the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, making sure to coat both sides evenly.

In a large skillet, heat the butter and olive oil over medium heat. Once the butter is melted and bubbly, add the chicken breasts to the pan. Cook for about 4-5 minutes on each side, or until they're golden brown and cooked through.

Once the chicken is cooked, remove it from the pan and set it aside. In the same skillet, add the chicken broth and white wine. Bring the mixture to a simmer and scrape up any browned bits from the bottom of the pan. Let the liquid reduce by half, which should take about 5 minutes.

Next, add the heavy cream and capers to the pan. Stir everything together and let the sauce cook for a few more minutes, until it thickens slightly.

To serve Chicken Coeur d'Alene, place a chicken breast on a plate and spoon some of the sauce over it. Garnish with chopped parsley and serve immediately.