Panko Crusted Chicken Piccata

Tip:  Read directions completely before preparing.

Ingredients:

4 chicken breasts (skinless and boneless)

2 cups Panko (Japanese bread crumbs)

1/2 cup flour
1 extra large egg

2 tablespoons extra virgin olive oil

2 tablespoons canola oil

2 tablespoons butter

2 tablespoons capers

1 cup chicken stock

½ cup dry white wine

⅓ cup freshly squeezed lemon juice

3/4 teaspoon, freshly ground pepper

3/4 teaspoon kosher salt

Directions:

Place chicken breasts between 2 sheets of waxed paper and pound with a mallet to 1/4 inch thickness. It's important that you pound the breasts to an equal thickness throughout. This is so they cook evenly. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Mix the Panko bread crumbs, flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a shallow dish.

In a second dish, beat the egg. Dip each breast first in the egg, then in the Panko bread crumbs/flour mixture.

Preheat a saute pan over medium high heat, add canola oil and 1 tablespoon butter. Once butter is melted, add chicken breasts and cook 4-5 minutes on each side (do not turn the chicken so a crispy brown crust is allowed to form). After both sides are browned, remove chicken to a plate and let rest.

Turn the heat down to medium low and add olive oil. Pour in white wine and scrape up brown bits from the pan, let wine liquid reduce by half. Add 1 tbs butter, lemon juice and chicken stock. Bring to a boil and reduce heat to simmer, add capers. Simmer for 5 minutes.

Remove from heat, place chicken on a platter and cover with sauce. Enjoy!

Tip:  Chicken Piccata is commonly thought of as a dish of Italian origin, but actually originated in the United States.