[chicken piccata]

I made this thanks to leftover ingredients in the house, and it's now a family favorite.  We don't usually have lemons sitting around, but I always keep lemon juice in the fridge - I substitute the bottled stuff.
2 split (1 whole) boneless, skinless chicken breasts
Salt and black pepper
1/2 cup all-purpose flour
1 large egg
1/2 Tbsp water
3/4 cup bread crumbs (Italian Seasoned or Plain with some Italian Seasonings (basil, oregano, thyme) thrown in)
Olive Oil
3 Tbsp unsalted butter, room temperature, divided
1/3 cup lemon juice (2 lemons)
1/2 cup dry white wine
Chopped fresh parley (not crucial - I always leave it out)

Preheat the oven to 400 degrees.  Line a sheet pan with parchment paper or foil.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4 inch thick.  Sprinkle each side with salt and pepper.

Mix the flour, 1/2 tsp salt and 1/4 tsp of pepper in a shallow plate.  In a second plate, beat the egg and 1/2 Tbsp of water together.  Place the bread crumbs on a third plate.  Dip each chicken breast in the flour - shake off the excess - and then dip in the egg and bread crumb mixtures.  

Heat 1 Tbsp of olive oil in a large saute pan over medium 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 5-10 minutes while you make the sauce.

Wipe out the saute pan with a dry paper towel.  Over medium heat, melt 1 Tbsp of the butter and then add the lemon juice, wine, 1/2 tsp salt and 1/4 tsp pepper.  Boil over high heat until reduced in half, about 2 minutes.  Off the heat, add the remaining 2 Tbsp of butter and swirl to combine.  (Adjust seasoning to taste - should be tart).  

Serve 1 chicken breast on each plate and spoon the sauce over each breast.  Garnish with parsley (again, only if you've got it - it's not a deal breaker).

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