Eight hours before you plan on making the chicken, coat the chicken in yogurt and put it in a zip lock bag -- marinate in the refrigerator.

When you're ready to cook, remove the chicken from marinade and pat dry with a paper towel.

Mix the flour with the paprika, salt and pepper. Dip both sides of the chicken breasts in the flour mixture.

Put the olive oil, butter and 1 ½ Tbsp. fresh lemon juice into a large pan and heat to medium high.

Place chicken in pan with olive oil-butter mixture and brown on both sides until done. (Add a little broth if needed to prevent burning).

Remove chicken to a plate and keep warm in a 170F oven.

Scrape up the brown bits from the pan that the chicken was cooked in and add the garlic, vermouth, additional lemon juice, broth and capers. Add few drops of pepper sauce or cayenne if you like it hot. Cook the liquid until it's reduced by half.

Add the chicken back into the pan and simmer for about 3 minutes.

Serve the chicken on your choice of pasta, rice, couscous, farro or quinoa.