Chicken Piccata

2 boneless, skinless chicken breasts

Salt and pepper

1 cup all-purpose flour

1 teaspoon kosher salt

½

teaspoon freshly ground pepper

2 eggs

1 tablespoon water

1½

cups seasoned, dried bread crumbs

2-3 tablespoons olive oil

Sauce

3 tablespoons unsalted butter at room temperature, divided

⅓

cup fresh lemon juice (about 2 lemons)

1 teaspoon capers

½

cup dry white wine

4 slices lemon

½

teaspoon kosher salt

¼

teaspoon freshly ground pepper

Parsley, chopped, for garnish

Heat oven to 400 degrees.

Line a sheet pan with parchment paper. Pound each chicken breast to 1/4-inch thickness between parchment paper or plastic wrap. Season with salt and pepper.

Combine flour, salt and pepper on plate. Beat the eggs with the water in a bowl and pour onto second plate. Place bread crumbs on third plate.

Dip each chicken breast in flour, shaking off excess. Dip both sides in egg and then bread crumbs. Heat olive oil in large saute pan over medium to medium-low heat. Cook chicken 2 minutes per side or until browned. Place on sheet pan and bake 5-10 minutes while preparing sauce.

For the sauce: Wipe pan with paper towel. On medium heat melt 1 tablespoon butter; add lemon juice, capers, white wine, lemon slices, salt and pepper. Boil until reduced by half, about 2 minutes. Remove from heat and stir in remaining butter.

To serve: Place a breast on each plate, top with lemon slices from sauce. Spoon sauce over chicken; garnish with parsley.

Serves two.