There are many variations on this dish, and how it is best prepared, that even the celebrity chefs can’t agree which is the best! While I’d love a Smackdown between Ina Garten and Giada deLaurentiis… solely so I could be a judge and eat all the things… let’s just make this mashed up version, and call it good, hey? The above picture is of MY plate, sans capers. Not because I don’t like capers, I do. But I forgot them this time. The husband added his after the fact, and wouldn’t let me take a picture of his plate. He’s so picky like that. Wants to like, eat his dinner or something and not wait for me to be done happy-snapping. Whatevs. On this particular day, I served this with Spinach & Parmesan Orzo
- 2 in boneless skinless chicken breasts - slicedhalf lengthways, and pounded as thin as you like
- Salt pepper
- 1/2 cup flour
- 1 egg
- 1/2 tablespoon water
- 3/4 cup dry bread crumbs
- Olive oil
- For the sauce
- 3 tablespoons butter divided
- 1/3 cup freshly squeezed lemon juice
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- 1/4 cup brined capers rinsed
- Sliced lemon for serving
- Preheat the oven to 400 degrees F
- Season chicken on both sides with salt and pepper.
- Mix the flour, salt and pepper in a plate.
- In a second plate (or bowl), beat the egg and 1/2 tablespoon of water together.
- On a third plate, add the breadcrumbs.
- Dip each chicken breast first in the flour, then dip in the egg then the bread crumbs.
- 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 minutes on each side, until browned. Put them in the preheated oven, and bake for 5 to 10 minutes while you make the sauce.
- Dry the skillet with a dry paper towel.
- Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, stock the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Boil over high heat until reduced in half, about 2-3 minutes.
- Off the heat, add the rest of the butter and stir gently. Add the capers.
- Discard the lemon halves and serve a piece of chicken on each plate, with the sauce on the side, or poured sparingly over the chicken.