Chicken Picatta

Preheat oven to 400ºF.

Place chicken breasts between two sheets of plastic wrap or parchment paper and pound evenly until approximately 1/4-inch thick. Once flattened, season both sides generously with kosher salt and ground black pepper.

Combine flour, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper in a shallow dish. In another shallow dish, combine breadcrumbs, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. In a third shallow dish, pour the beaten egg. Take each seasoned chicken breast and dip into the flour mixture, then the beaten egg and then the breadcrumb mixture, taking care to shake off excess each time.

Heat olive oil over medium-high heat in an oven-proof, nonstick skillet. Once oil is hot, transfer breaded chicken to the skillet and cook until golden, approximately 2–3 minutes per side. Once golden on each side, transfer skillet to the oven and bake for an additional 8–10 minutes.

In a separate saucepan, melt 1 1/2 tablespoons butter. Once butter is melted, add lemon juice, lemon slices, wine (or chicken stock, if preferred), capers and parsley. Boil until reduced by half, about 5 minutes. Remove from heat and then add remaining 1 1/2 tablespoons unsalted butter and stir to melt. Season with salt and/or pepper if needed. If sauce is too tart or bitter, add a tiny pinch of granulated sugar, as needed.

To serve, plate chicken and drizzle sauce over and around on the plate. Garnish with cooked lemon slices, if desired.

Enjoy!