Easy Chicken Piccata
4-6 boneless skinless chicken breasts
4 eggs, slightly beaten with a little water
Flatten chicken breasts to ¼ inch thickness with meat mallet, dip in flour, then egg mixture, then into bread crumbs.
Saute in ½ olive oil, ½ butter over medium heat in a heavy skillet.
Put chicken breasts on parchment paper in 400 degree oven to keep warm while you deglaze the heavy skillet—
To the pan drippings, add ½ cup lemon juice , ½ cup white wine and ¼ cup capers
Reduce liquid by ¼ to ½ and spoon over chicken breasts. Garnish with fresh parseley