Chicken Piccata

• servings: 2 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

2 thin boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

1 extra large egg

1/2 tablespoon water

1/2 cup panko bread crumbs

1/4 cup seasoned bread crumbs

Good olive oil

3 tablespoons unsalted butter, room temperature, divided

1/4 cup freshly squeezed lemon juice (1 lemon), lemon halves reserved

1/2 cup dry white wine

2 T. capers

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

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

Heat 2 tablespoons of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and capers and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate with mashed potatoes or egg noodles. Spoon on the sauce.

Nutrition

• Calories: 926
• Total Fat: 37g
• Saturated Fat: 15g
• Cholesterol: 349mg
• Sodium: 1230mg
• Total Carbohydrate: 62g
• Dietary Fiber: 5g
• Total Sugars: 5g
• Protein: 74g