Chicken Piccata

One of my husband's favorite dishes I cook. Chicken cutlets dredged in flour, eggs and Italian bread crumbs topped with tangy lemon caper sauce. Adding pasta is totally optional. 

Chicken:
Two chicken breasts (cut in half and pounded thin)
1 cup of all purpose flour
2 eggs (beaten)
1 cup of Italian bread crumbs
Salt and pepper to season flour
2 tables spoon of Olive Oil

Tangy Lemon Caper Sauce:
1/2 of a yellow or brown onion
3 to 4 garlic cloves smashed and minced
1/4 stick of unsalted butter 
Juice from one lemon
2 table spoons of capers (small or medium)
1 teaspoon of caper juice
1 cup of low sodium chicken broth
2 tables spoons of parsley to garnish

Prep Time: 30 minutes 
Cook Time: 20 minutes

Warm a Pyrex dish in a 200 degree oven to keep the chicken warm. 

Take your beautifully pounded chicken cutlets and dredge them into the seasoned flour and tap the excess off. Place them into the beaten eggs and finally coat with bread crumbs. Heat the olive oil in a skillet; pan-fry the chicken pieces until a crispy golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet (we want crispy not steamed), adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.

Cook and stir the slice onion and minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any yum-o brown bits from the bottom of the skillet and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice, capers and caper juice; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
Arrange the chicken cutlets on serving plates and spoon sauce over each portion to serve.