Chicken Piccata 2

adapted from Delishhh

Yields: 4 servings

2 boneless, skinless chicken breasts

8 Tbsp olive oil

2 Tbsp soy sauce

Salt Pepper

1 egg, beaten, plus 1 Tbsp water

1/3 cup flour

1/3 cup Panko bread crumbs

6 Tbsp butter

1 to 2 cups sliced mushrooms

1/2 cup dry white wine

3 Tbsp fresh squeezed lemon juice

1/4 cup brined capers, drained

1/4 cup fresh chopped parsley, for garnish

4 slices of lemon, for garnish

Pound the chicken breasts between two sheets of wax paper to 1/4" thickness. Season them with salt and pepper.

Set up three shallow bowls/plates.

Bowl 1: Mix 4 Tbsp olive oil and soy sauce together. (This is a quick marinade for extra flavor.)

Bowl 2: Beat the egg and 1 Tbsp water together.

Bowl 3: Mix the flour and bread crumbs together.

Heat the olive oil and 2 Tbsp butter in a large skillet on medium heat. Prepare the chicken by dipping it in bowls 1 through 3 and then into the fry pan. Brown the chicken well on each side, about 3 minutes per side. Remove the chicken from the pan and transfer to a warm plate. Cover with foil to keep warm while you prepare the sauce.

To the same frying pan, add the sliced mushrooms and 2 Tbsp of butter. Saute the mushrooms for 5 minutes. Add the wine, lemon juice, and capers to the pan. Scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 Tbsp. of butter.

Plate the chicken and spoon sauce over the top. Add a slice of lemon and parsley for garnish.

Serve with mashed potatoes! (This was a great recommendation!)