Lemon Caper Chicken
Ingredients
- 4 skinless boneless chicken breast halves
- 1 egg, beaten with a Tbsp of water
- 1/2 cup bread crumbs
- 1/4 ts dried thyme leaves
- 1/4 ts dried oregano leaves
- 1/4 ts salt
- 1/4 ts black pepper
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- 1/2 cup chicken broth
- 3 tb (1 fl. oz.) dry white wine
- 3 tb fresh lemon juice
- 1 tb rinsed drained capers
- 1 tb minced fresh flat-leaf parsley
- Lemon slices to garnish
Instructions
Combine bread crumbs, thyme, oregano, salt and pepper Dip chicken in egg, and coat thoroughly; then dredge chicken in crumbs to coat. In large skillet, heat butter and oil then add chicken slices. Cook a couple of minutes on each side, until golden brown and cooked through. Transfer chicken to serving platter; keep warm. To same skillet, add broth, wine, lemon juice and capers; cook over medium-high heat 2-3 minutes, until slightly reduced. Stir in parsley; pour mixture over chicken. Serve garnished with lemon slices.
