Chicken Piccata

2 chicken breasts
Kosher salt and freshly ground black pepper
cup flour
1 egg
Tablespoon water
cup season bread crumbs
Olive oil
3 Tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice
cup dry white wine
cup capers, rinsed
Instructions
1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
2. Place the chicken breasts between plastic wrap and pound out to inch thick. Sprinkle both
sides with salt and pepper.
3. Mix the flour, teaspoon salt, and teaspoon pepper in a shallow plate. In a second plate, beat
the egg and Tablespoon of water together. On a third plate, place the bread crumbs.
4. Dip each chicken breast first in the flour and spank off the excess. Then dip in the egg, and bread
crumb mixtures.
5. Heat 1 Tablespoon olive oil in a large saute pan over medium-high heat. Add the chicken breasts
and brown on each side, about 2 minutes each side. Place them on the parchment-lined rimmed
baking sheet and bake for 5-10 minutes while you make the sauce.
6. For the sauce, wipe out the same saute pan with a dry paper towel. Off the heat, so the butter
does not burn, melt 1 Tablespoon of the butter. Over medium heat, add the lemon juice, wine,
capers, teaspoon salt, and teaspoon pepper. Increase heat to high and boil until reduced to
half, about 2 minutes.
7. Off the heat, add the remaining 2 Tablespoons of butter and swirl to combine. Serve one
chicken breast on each plate. Spoon the sauce over each breast.