Chicken Piccata



Yields: 4 servings | Prep: 20 minutes

2 boneless and skinless chicken breasts
8 Tbsp olive oil
2 Tbsp soy sauce
Salt
Pepper
1 egg
1/3 cup flour
1/3 cup bread crumbs
6 Tbsp butter
½ mushrooms sliced
1/2 cup dry white wine
3 Tbsp lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley

Some people cut their chicken breasts in halves horizontally but I like to pound them thin between two piece of plastic. Pound them with a meat hammer to about ¼” thickness. Then make three different bowls. First bowl put in 4 Tbsp olive oil, soy sauce, salt and pepper. This is just a quick marinade for some extra flavor. In the second bowl beat the egg. In the third bowl mix the flour and bread crumbs together.

Heat olive oil and 2 Tbsp of butter in a large skillet on medium heat. Then start making the chicken by dipping it in the first bowl, then the egg mixture and lastly in the flour/bread crumbs mixture and then right into the frying pan.

Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
Add the sliced mushrooms and 2 Tbsp of butter into the frying pan just used. Sauté the mushrooms for 5 minutes. Then add the white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken.
Serve with mashed potatoes!