Ingredients
2 boneless, skinless chicken breasts
1 egg
1 cup bread crumbs
salt and black pepper to taste
2 lemons
8 tablespoons butter
2 tablespoons all purpose flour
1/2 cup chicken broth (or stock, I just save the broth whenever I boil chicken, it can last up to 7 days in the fridge and it's healthier than store-bought chicken stock)
1/4 cup capers
chopped parsley for garnish
Instructions
1- Butterfly each chicken breast, wrap in plastic and pound each breast a little. This helps make that texture a lot smoother.
2- In a bowl, beat the egg and add salt and pepper. Let chicken sit in the egg for a couple minutes
3- Remove chicken from egg mixture and bread it with the bread crumbs. Apply pressure so the bread sticks well to the chicken.
4- Meanwhile, heat up half of the butter in a skillet and once hot brown the breaded chicken on both sides (make sure it's on medium-high so the chicken can brown on the outside but not cook all the way inside).
5- Once chicken is browned, put it on a baking sheet and squeeze the juice of a lemon all over chicken and then cover with foil and bake in the oven (preheated to 350 degrees) for about 30 minutes.
6- While the chicken is baking, use the same skillet used for the chicken and add remaining butter and flour and mix well.
7- Once butter is melted and thickened, add the juice from the remaining lemon, the chicken broth, and the capers. Add salt and pepper to taste. Mix well and let it reduce until it reaches a creamy consistency and then remove from heat.
8- Check on chicken if the breasts were thick they'll take longer to cook (about 30 minutes) but if they were thin they'll be ready sooner (about 20 minutes).
9- Plate the chicken breast and then add the sauce on top. You can garnish with lemon slices and fresh parsley. In the picture, I accompanied the chicken with a red potatoes & yam puree (click for recipe).
10- Enjoy!
