chicken piccata

How To Make chicken piccata

• 
  Step 1
  Trim fat from each chicken breast. Place one chicken breast between two layers of plastic wrap; pound with the flat side of a meat tenderizer or the back of a large metal spoon until 1/4 inch thick.
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  Step 2
  Do this with each chicken breast and set them aside. Heat 3 Tbsp olive oil over medium heat in a large, non-stick skillet. Since all the chicken will not fit into the skillet at once, I like to use two skillets to speed up the cooking process.
• 
  Step 3
  In a shallow bowl, using a fork, beat the eggs together with Dijon mustard and Worcestershire sauce. Place bread crumbs on a serving platter or dinner plate and spread them out.
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  Step 4
  Dip each chicken breast first into the egg mixture.
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  Step 5
  Then into the bread crumbs.
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  Step 6
  Place each chicken breast into the hot oil and cook for about 6 minutes on each side.
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  Step 7
  Once cooked, remove to a plate and cover with foil to keep warm.
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  Step 8
  After all of the chicken is finished, drain any excess fat from the skillet/s. Add in the chicken broth, lemon juice, parsley, and capers.
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  Step 9
  Bring this to a boil while scraping all of the browned bits from the bottom of the pan. Add the lemon slices and remove from the heat.
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  Step 10
  Remove the foil from the platter of chicken and spoon the sauce evenly over top. Serve immediately.
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