Chicken Piccata

(for two)

2 chicken breasts
1 egg

Oil and butter (about 2 tbsp each)

3/4 cup white wine
3/4 cup chicken broth
2 tbsp lemon juice
1 tbsp capers, rinsed and drained


1. Trim chicken and flatten the pieces to an even thickness, I make mine about 1/4 inch.

2. In three bowls, prepare:
   - flour seasoned with salt and pepper
   - egg, well beaten with a little bit of water
   - finely blended bread crumbs

3. Heat your olive oil and butter on medium in a large pan. Heat the oven to 200F.

4. Dip the chicken in the flour, then egg, then breadcrumb mixtures. Place in the hot pan and cook from 6-8 minutes on each side depending on the thickness. Check once in a while to make sure they don't burn.

5. When the chicken is done, place them on a pan, uncovered, and keep them warm in the oven.

6. In the same pan, add the wine to deglaze. Add chicken broth, lemon and capers. Bring to a boil, reduce to a simmer for about 5 minutes. Add a little dab of butter at the end.

7. Serve the piccata on pasta (or rice) and drizzle with the pan sauce.

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