Chicken Piccata

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts
• 3 tablespoons dijon mustard
• 2 eggs
• 1 cup seasoned bread crumbs
• 3 tablespoons olive oil
• 1/2 cup chicken broth
• 1/4 cup wine
• 2 tablespoons lemon juice
• 2 tablespoons capers, drained
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 slices very thin lemons
• 1 tablespoon chopped fresh parsley

Recipe

• 1 pound the chicken breasts very thin.
• 2 whisk the mustard and eggs together in a pie plate.
• 3 plate the bread crumbs in another pie plate.
• 4 dip the chicken into the mustard mixture and then into the bread crumbs to coat.
• 5 heat the olive oil in a very large skillet.
• 6 add the chicken and cook for 3 minutes per side or until browned and cooked through.
• 7 remove chicken to a baking dish and keep warm in a 325*f oven.
• 8 add the chicken broth, wine, lemon juice, capers, salt and pepper to the skillet.
• 9 bring to a boil, scraping up browned bits.
• 10 reduce the heat to low and stir in the lemon slices and parsley.
• 11 cook for 10 minutes or until the lemon peel is soft.
• 12 place the chicken on serving plates and top with the sauce.