Ingredients
1½lbschicken breasts,boneless skinless
3tbspall purpose flour
salt and freshly ground black pepper
2eggs
1cupseasoned Italian bread crumbs
¼cupextra virgin olive oil
1cupchicken stock
2tbspfresh lemon juice,from 1 lemon
3tbspbrined capers,drained and rinsed
3tbspunsalted butter
salt and pepper
¼cupfresh Italian parsley,chopped
Preparation
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Using a very sharp knife, slice each chicken breast in half horizontally. One at a time, place the chicken breasts in a large sealable plastic bag and, using a meat mallet or rolling pin, pound them to an even ¼-inch thickness. Save the bag.
To the bag, add the flour, salt, and pepper; seal and shake to combine. Add the chicken to the bag; seal and shake to coat the chicken evenly.
Beat the eggs in a large, shallow bowl. In another large, shallow bowl, mix the breadcrumbs with salt.
Using tongs (or hands), dip each chicken breast first in the egg mixture, turning to coat evenly and letting any excess egg drip off, and then into the breadcrumbs, turning to coat evenly.
Heat the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken to the pan and cook for until the first side is golden brown.
Flip the chicken and cook until the second side is golden. Transfer the chicken to the prepared baking sheet and place in the oven while making the sauce.The chicken should be almost fully cooked at this point. Don’t leave it in the oven for more than 5 minutes or it will overcook.
Discard any excess oil from the pan. Add the stock, lemon juice, and capers and bring to a boil, scraping up any brown bits from the pan. Gently boil for about 2 minutes, until slightly reduced.
Off the heat, swirl in the butter, followed by the parsley. Taste and adjust seasoning with salt and pepper, if necessary.
Remove the chicken from the oven and transfer to plates. Spoon the sauce over top.
