Chicken Piccata

Ingredients:

2 or 3 boneless, skinless chicken breasts
Salt and Pepper
1/2 cup flour
1 large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Olive oil
3 tablespoons butter, softened
1/3 cup freshly squeezed lemon juice (about 2 lemons), keep the lemon halves
1/4 cup capers, drained and rinsed (optional)
1/2 cup dry white wine
1/2 cup of chicken broth
1 Sliced lemon, for serving
2 tablespoons dried parsley leaves

Preparation:

Preheat the oven to 250 degrees F

Place one of the breast on a cutting board. Holding one hand on top of the breast, carefully slice in half horizontally to produce two approximately 1/2 inch thick pieces. See this link for Cutting Chicken Breasts. Repeat with other chicken breasts.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a plate.
In a shallow bowl, beat the egg and 1/2 tablespoon of water together.
Place the bread crumbs on a second plate.
Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and then bread crumb mixtures.

Cooking the Chicken:

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat.
Add the chicken breasts and cook for 2 to 3 minutes on each side, until browned. (if they won't all fit in your pan, then cook in two separate batches)
Place them on a cookie sheet or baking pan sprayed with cooking spray and place in the pre heated oven.

Making the Sauce:

While the chicken is in the oven staying warm, in the same pan over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, chicken broth, reserved lemon halves, Capers, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Boil over high heat, scraping up the brown bits from the pan, until reduced in half, about 2 minutes.
Take off the heat, add the remaining 2 tablespoons of butter and swirl to combine, then swirl in the parsley flakes.
Discard the lemon halves
Place 1 chicken breast on each plate.
Spoon on the sauce and serve with a slice of lemon

Serves 4