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!)