Ingredients

  • 4 chicken breasts, boneless, skinless
  • 1 cup Panko bread crumbs
  • ½ teaspoon salt
  • ¼ teaspoon white pepper, black pepper will do
  • 1 egg, beaten
  • 3 tablespoons butter, unsalted
  • ½ cup chicken stock
  • 1 lemon, juiced, about 4 Tablespoons
  • 1 tablespoon butter, unsalted
  • 2 tablespoons capers, in brine, rinse
  • Garnish
    • 1 tablespoon fresh parsley, finely chopped

Directions

1. Tear off large sheet of plastic wrap. Sprinkle with water. Place 2 of the breast halves on top of plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a meat pounder or heavy fry pan until about 1/4 inch thick. Repeat with remaining 2 breast halves. You may want to cut the breasts in half to be a more reasonable size.
2. Mix bread crumbs, salt and pepper on a dinner plate. With ONE HAND, dip piece of chicken in egg and then coat both sides with crumbs. Place on sheet of wax paper. Continue with same hand, with the remaining pieces. DO NOT let pieces touch each other on the wax paper.
3. Heat 2 Tablespoons butter in large skillet until butter starts to sizzle. Add half the chicken pieces. Fry until lightly browned and cooked through, 3 to 4 minutes per side. Transfer and arrange on serving plate. Cover loosely with foil. Add 1 more tablespoon of butter, fry remaining chicken pieces. Transfer to serving plate.
4. Add chicken stock and lemon juice to skillet. Bring to a boil on medium heat, stirring to pick up browned bits on bottom of pan. This is "deglazing" the pan. Simmer until sauce lightly coats a spoon. Add final tablespoon of butter and capers and heat until butter JUST melted. This is "Mounting" the sauce. Remove from heat and pour over chicken. Garnish with parsley.



Categories
30 Minute
Keywords
lemon, citrus, fruit, chicken, poultry, pork, capers
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