- 4 boneless chicken breasts, pounded out thinly with a meat mallet or can
- 1 egg
- 1 tbsp. fresh lemon juice
- 1 teaspoon salt, optional
- 1 cup all-purpose unbleached flour
- 1 cup Japanese Panko or Italian Style breadcrumbs
- ¼ cup salted butter
- Juice of three lemons, reserve lemons after juicing for sauce
- 3 tablespoons of butter
- 1 cup low-sodium chicken broth (I like Pacific Organic Chicken Broth)
- 2 tablespoons drained caper
One of my hubster’s favorite dinners, Chicken Piccata or lemon chicken is easy, quick, affordable and delicious!
Beat one egg and 1 tablespoon of lemon juice together in a bowl. Combine flour and salt onto a plate. Place your breadcrumbs on another plate. Set up your kitchen island or counter so that you can dip each chicken breast into the flour mixture, then into the egg and finally into the breadcrumbs. Place on a plate until you have finished dredging all four pieces.
In a large skillet melt butter and oil. Brown the chicken well on both sides. To avoid sticking, put oil in a cold pan and heat. Resist turning the chicken over until it is golden brown. Once the chicken has browned on both sides place on your serving dish. (TIP: If you are not going to serve right away, place in a baking dish and keep warm in a 200 degree oven.)
Remove your skillet from the heat and carefully clean out the oil and bits of breadcrumbs with a paper towel. Melt 3 tablespoons of butter and add lemon juice, the squeezed lemons, chicken broth and capers. Reduce by half over medium high heat. Remove lemons and pour your lemon butter sauce over your chicken garnished with fresh lemon slices.