Chicken Picatta

Ingredients:

4 Boneless, Skinless Chicken Breasts
1 cup Flour
2 Eggs
1 tbsp Water
1 cup Seasoned Breadcrumbs
1 tbsp Olive Oil
4 tbsp Butter
1/2 cup Lemon Juice
3/4 cup Chicken Stock
Salt + Pepper

Instructions:

Start by pounding chicken in between two pieces of plastic wrap until it’s 1/2 inch in thickness. Put the flour on a plate and mix with salt and pepper. Put the eggs and water on a plate and whisk to combine. Put the breadcrumbs on a plate.

Preheat oven to 300 degrees. Dredge the chicken in flour, then eggs, then breadcrumbs and make sure all of it is coated. Heat the oil in a skillet on medium heat and cook chicken until golden brown on each side, about 2-3 minutes. Place the chicken on a wire rack on a baking sheet and bake for 10-15 minutes.

For the sauce, combine 2 tbsp butter, lemon juice and chicken stock in a medium skillet on medium high heat. Bring up to a boil, and reduce by half. Finish sauce by taking it off the heat and adding the other 2 tbsp of butter. Stir to combine.

Serve the chicken over pasta, or whatever you like. Spoon the sauce over the chicken to finish the dish. Enjoy!