Lemon Chicken with Olives

I was ready to make Chicken Picatta the other night, and found that I had no capers. That isn't an ingredient I use often, but I had thought there were some in my cabinet. So plan B was to make the chicken anyway without the capers. It would be lemony. Then at the last minute I chopped some pimento-stuffed green olives and threw them in the pot. It was delicious. This amount made 6 thin pieces of chicken.

3 fresh boneless chicken breasts
all-purpose flour
paprika
white wine
lemon juice
olive oil
butter
chopped onions or shallots
salt & pepper
Pimento-stuffed green olives

Place a chicken breast on your cutting board and slice in half horizontally; you are basically butterflying the breast. Then cut that piece into 2. Heat a large skillet to med-hi and add equal parts olive oil and butter. Dredge the chicken lightly in flour, mixed with paprika, salt and pepper. Place in the pan and brown about 4 minutes on each side. Remove from the pan. Turn the heat to medium and add the chopped onions. Saute quickly. Pour in about 3 'glugs' of white wine, and a couple of Tablespoons of lemon juice. Add a little more butter and stir with a wire wisk. The sauce should begin to thicken and bits from the pan will loosen. Taste for seasoning. You may like more lemon vs. wine flavor. When the sauce looks nice add the chicken back to the pan. Simmer for 5 minutes or so. Throw the coarsely chopped olives on top of the chicken. Serve.