Chicken Piccata

Chicken Piccata, otherwise known as lemon chicken, is my absolute favorite chicken dish! It pairs great with pasta or zucchini noodles!

Serves 2

Ingredients:

2 Chicken Breasts

2 Eggs

1 Cup of Flour

1 – 2 cups of Panko or Bread Crumbs

2 Lemons

3 tbsp Butter

1 cup of White Wine (whichever is your favorite)

1 tbsp Minced Garlic

Parsley

Capers

1. Preheat oven to 400. Slice chicken breast to make two thinner halves, you should have 4 thin breasts total.

2. Set up breading station – whisk eggs together in a bowl, put flour on a shallow dish and season with salt and pepper, put panko or bread crumbs on a shallow dish. Lightly dip the chicken in the flour, then the egg mixture and then the breadcrumbs.

3. Heat about 1 tablespoon of olive oil in a large pan over medium to high heat. Once the oil is heated add the chicken breasts and cook for about 2 minutes on each side until it crisps and is light brown.

4. Move the chicken breasts to a sheet pan and continue to cook in the preheated oven for 8 to 10 minutes. Since the breasts are sliced thinly they should cook relatively quick.

5. Wipe out the pan and melt butter, lemon juice, white wine, garlic and capers in the pan over medium heat. Let the sauce reduce for about two minutes.

6. Plate the chicken and top with sauce and chopped parsley - enjoy!