Chicken Picatta

Recipe submitted by Tawn Allen

1/4 cup olive oil
2 large eggs (or just use egg whites)
1/2 cup all purpose flour. (Can substitute whole wheat flour or whole wheat bread crumbs instead)
1/2 cup grated Parmesan
1 lb. Thinly sliced or pounded boneless skinless chicken breasts
6 Tbsp butter (can use more olive oil instead)
1 clove garlic minced
1 cup chicken broth
One 3 1/2 oz. Jar capers. Drained and rinsed
1 1/2 Tbsp white wine vinegar
1 Tbsp or more of fresh lemon juice
2 Tbsp chopped fresh parsley

Heat olive oil on stovetop in large skillet over medium heat.

Beat the eggs in a shallow bowl. In a separate dish, mix the flour and Parmesan. Dredge the chicken in the eggs and then in the flour-cheese mixture.

Add 2 Tbsp of the butter to the olive oil (or omit butter to make healthier) when the butter melts, add the floured chicken breasts. Cook until browned. 3 to 4 minutes on each side. Transfer the chicken to a platter and set aside.

Add the the 4 remaining Tbsp of butter (or use olive oil instead) and the garlic to the skillet drippings. Saute the garlic for 30 seconds being careful not to burn. Add the chicken broth and capers to the skillet, stirring to mix. Cook over medium-low until reduced by half. 3-5 minutes. Add the vinegar and lemon juice and heat through.

Return the chicken to the skillet, spooning some of the sauce over the chicken. Cover the skillet and cook over medium heat until the sauce bubbles and the chicken is cooked through. An additional 8-10 minutes. Sprinkle with chopped parsley. Serve with brown rice or whole wheat pasta.