Prep time: 30 min
Cook time: 20 min
Ready in: 50 min
Serves: 4
Ingredients:
2 boneless, skinless chicken breasts- split, soaked in buttermilk for 24 hours
1 tsp. salt (+ more for chicken, to taste)
1/2 tsp. pepper (+ more for chicken, to taste)
1/2 c. flour
1 extra-large egg
1 1/2 tsp. water
3/4 c. Panko bread crumbs
1 T. olive oil
3 T. unsalted butter- room temperature
1/3 c. freshly squeezed lemon juice (2 lemons)- lemon halves reserved
1/2 c. dry white wine
Capers
Cream
Sliced lemon (for garnish)
Chopped fresh parsley leaves (for garnish)
Directions:
- Preheat oven to 400
- Line a baking sheet with parchment paper
- Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4" thick
- Sprinkle both sides of chicken with salt and pepper
- Mix flour, 1/2 tsp. salt, and 1/4 tsp. of pepper in a shallow plate
- In a bowl, beat the egg and water together
- Place the bread crumbs on a separate plate
- Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures
- Heat olive oil in a large saute pan over medium-low to medium heat
- Add the chicken breasts and cook until browned, about 2 min on each side
- Place them on the baking sheet and bake for 5- 10 min while you make the sauce
- For the sauce, wipe out the saute pan with a dry paper towel
- Over medium heat, melt 1 T. butter
- Add lemon juice, wine, reserved lemon halves, 1/2 tsp. salt, and 1/4 tsp. pepper
- Add capers and cream to taste
- Boil over high heat until reduced ny 1/2, about 2 min
- Off the heat, add remaining 2 T. butter and swirl to combine
- Discard lemon halves
- Place 1 chicken breast on each plate
- Spoon sauce over chicken on each plate
- Serve with a slice of lemon and a sprinkling of fresh parsley
*For the Club, Jennie served atop mashed potatoes; she found her recipe here
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