Chicken Piccata

Ingredients

4 whole skinless boneless chicken breast fillets
8 tablespoons unsalted butter
1/4c olive oil
1 package seasoned Planko bread crumbs
2 eggs
1/4c flour
1t salt
1t pepper
1t cayenne
1/4c dry white wine
1/2c chicken stock
1/4c fresh lemon juice
3T drained bottled capers, rinsed
3/4c minced fresh parsley leaves

Instructions

Flatten chicken breast slightly between sheets of plastic wrap to 1/4” thick. (Can cut breasts in half horizontally with sharp knife for smaller portions.)

Mix flour, salt, pepper, and cayenne in shallow dish. In a separate bowl, whisk eggs. Fill a third shallow dish with Planko crumbs. Dredge breasts in flour, then completely dip in egg, and then cover with Planko crumbs. (Use one hand as the “wet” hand and the other hand as the “dry” hand.)

In a large heavy skillet heat 4 tablespoon of the butter and the oil over medium-high heat until the foam subsides.

Sauté the chicken pieces for approximately 1-2 minute on each side, or until they are browned and cooked through. Transfer the chicken with tongs to a platter and keep it warm, covered loosely with foil tent.

To the skillet add the remaining 4 tablespoons butter, the wine, chicken broth, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.