 | I adapted this recipe from Ina Garten's. Hers was way too intense in lemon flavor and I wanted to use the sauce over pasta, which didn't work. It is very similar to my artichoke chicken pasta recipe, which is still one of my favorites. C ate his entire plate, which was quite massive. I ate half of mine, saving the rest for leftovers. Around 9:30 pm, I was craving the leftovers...and I ate the rest of it right up. Success! |
printable recipe
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
1 cup sliced mushrooms
1/3 cup freshly squeezed lemon juice (2 lemons)
1 cup dry white wine
1 cup chicken broth
1 tablespoon capers
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, saute the mushrooms in the oil until tender. Deglaze the pan with the wine, then add the lemon juice, capers, chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon.
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