If you like capers then I think you will really enjoy this dish. This is a restaurant-quality dish that's very simple to make! This recipe is for 4 breasts, but can be easily doubled. Make certain to use only dry breadcrumbs as fresh will not stick to the chicken as well. This complete recipe is made on top of the stove. Cooking time is for browning the chicken.
- add 2 tablespoons Dijon mustard
- add 2 eggs
- add 1/2 teaspoon garlic powder
- add 2 tablespoons butter (optional)
- add 5 teaspoons capers (or to taste)
- add 1 cup dry breadcrumbs
- add fresh parsley
- add 4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
- add 1/4 teaspoon poultry seasoning (or to taste)
- add 2 tablespoons fresh lemon juice
- add olive oil (for frying)
- add 1/4 teaspoon salt
- add 1/4 cup chicken broth
- add seasoning salt
- add 4-5 thin lemon slices
- In a small bowl, whisk together mustard and eggs; set aside.
- Combine the dry bread crumbs, poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
- Dip the breasts in egg/mustard mixture (shake off any excess egg).
- Then coat well with the crumb mixture.
- Heat the oil with 2 tablespoons butter(if using) in a frypan.
- Saute the chicken for 5 minutes on each side, or until it is no longer pink inside. Remove and transfer to a plate to keep warm.
- In the same pan add in the broth, lemon juice, capers and 1/4 teaspoon salt (or to taste); bring to a boil, scraping brown bits from the pan.
- Add in lemon slices and parsley; mix to combine for about 1 minute.
- Spoon the glaze/sauce over chicken.