K.C.'s Amazing Chicken Piccata

Makes 2 generous servings with leftovers

My sister spoils us with this dish whenever we’re in Chicago. It’s easy to make, and it’s very satisfying to pound the heck out of the chicken.

ingredients

1 lb. chicken breast
2 eggs
1 cup flour (or more)
1 cup breadcrumbs (or more)
2-3 tablespoons butter
2 lemons, cleaned and sliced
1 15-ounce can chicken broth
1/2 cup capers
1 shallot, finely chopped
4 cloves garlic, smashed and finely chopped

directions

1
Tenderize chicken until paper thin. I put the breast between two pieces of platic wrap and then pound the heck out of it with the flat side of a tenderizer (using the textured side for the thickest part of the breasts when necessary). It’s O.K. if the meat falls apart, making pieces of several different sizes, as long as it’s all thin.
2
Beat the eggs in a shallow bowl and then coat the breasts with them. Dredge through the shallow bowl of flour next, followed by breadcrumbs. Sauté in the butter until cooked through. You may need to do this in batches, and it helps to set up an assembly line if you have an assistant. Remove from heat.
3
In the same pan, cook garlic and shallot until translucent and aromatic. Add broth and lemons and let reduce for 5-8 minutes. Add chicken back to pan and cook about 3 more minutes to really thicken the sauce and heat the chicken.
4
Remove from heat and place on platter or serving dish. Cover generously with capers and serve

notes

There are ways to make this healthier! Use olive oil instead of butter, and dredge through whole wheat flour and whole wheat breadcrumbs. The lemon and capers add a nice tang to all that wheat.

Source: Amanda's sister