- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon oregano
- 2 eggs
- 1 1/2 tablespoon water
- 1 cup flour
- 1 cup panko/ bread crumbs
- 4 tablespoons butter at room temperature (at most)
- 1 tablespoon butter frozen (or nearly…really cold)
- 4 tablespoons olive oil
- 3 cloves of garlic, minced
- 1/2 cup low-sodium chicken broth
- 1/2 cup dry white wine
- Juice of 1 lemon – no seeds
- Lemon thinly sliced – no seeds
- 1/2 cup heavy cream
- 3 tablespoons drained capers
- 3 tablespoons of chopped fresh parsley
Prep 20 min
Cook 30 min
Ready In 50 m
Preheat oven to 200 degrees. Place a small cookie sheet into the oven to warm
Pat chicken dry with paper towels & cut each breast in half horizontally to form 2 thin pieces. This is called a piccata cut.
Place chicken between 2 sheets of parchment paper & pound out to 3/8-inch thick. Cut each piece twice making 3 strips per piece. Sprinkle both sides with dash of salt & pepper.
Mix flour, salt, pepper & oregano on plate. In a bowl beat egg & water. Place bread crumbs/ panko on another plate. Dredge chicken in the flour shaking off the excess. Dip in egg. Finally coat with breadcrumbs.
Heat a medium size skillet to medium heat*. Add 2 tablespoons of butter and 2 tablespoons of oil in a skillet. Melt and mix by swirling.
Fry chicken breasts until golden brown on both sides; about 3 minutes per side. Do not crowd pieces. After cooking, place chicken on the cookie sheet in the oven with a dash of salt. If needed, add another mix of butter/oil and repeat cooking with the remaining chicken. 3 minutes per side – no more. Don’t let the heat of the pan get too hot and the oil/ butter burns.
Remove heat. Dab the pan and soak up half of the oil. Leave a small coating on the bottom
Add garlic and sauté for about 20 seconds over medium heat. Again – dont let it burn.
Pour in the chicken broth and wine and squeeze in the juice of the lemon. Scrape & dissolve any brown bits from the bottom of the skillet. Bring the mixture to a boil. Allow the sauce to cook and thicken until reduced by about half. Add in a little salt and pepper as it’s cooking.
Reduce the heat to low and whisk in the cream. Add the capers and lemon slices then cook for about 5 minutes until the sauce thickens.**
Drop the frozen tablespoon of 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.
Pull out the chicken and arrange on plates or over pasta. Pour the lemon sauce over the chicken. Sprinkle parmesian over all.
* Test it by tossing a couple of drops of water. If is instantly evaporates its way too hot. Pull it off the stove and fan it through the air to cool it down. If it sizzles a second, becomes a bead, then evaporates, its good. The last thing you need is to cook with burnt butter and oil. Might as well eat McDonalds.
** “Thickens” means you wipe the bottom of the pan with a rubber spatula and a clean streak is left for a few seconds