Chicken Piccata with a Lemon Caper Sauce

Chicken Piccata was once of the many delicious items served at our wedding. I've made this once or twice since then and it doesn't quite taste as good as I remember, put it sure comes close.

Chicken Piccata with Lemon Caper Sauce:

Pound the chicken breast pieces in between two pieces of parchment paper until they are 1/2 inch thick.

In three bowls add:

1)
1/2 cup flour
1 tsp salt
1/4 tsp pepper

2)
1 egg with a little water

3)
2 cups bread crumbs
2 tsp dried Italian seasoning
1 tsp salt
1 tsp pepper

In a saute pan heat 3 tbsps of olive oil on medium-high.
Place once piece of chicken into the flour and coat well. Then dip the chicken into the egg and then lastly the bread crumbs (coat well). Place the piece of chicken into the saute pan and cook for two-three minutes on each side (or until lightly golden on each side, cut into it and make sure it's cooked before eating).

Lemon Caper Sauce:

In a sauce pan ad:
3/4 cup lemon juice
1/2 cup white wine (Sauvignon Blanc)
2 tbsp butter
1/2 tsp salt
1/4 tsp pepper
1/3 cup capers

Heat on medium-low. Add lemon halves to the sauce pan. Once the mixture has been heated pour over each piece of cooked chicken. Add chopped chives and chopped fresh parsley on top.
Really good with mashed potatoes.