Adapted from GH Best Recipes of 1998. This is one of my family's all time hits. My kids LOVE the lemon caper sauce, and it gets raves whenever I share it with friends.
- Place each chicken breast between two sheets of wax paper.
- With a mallet, flatten each to about 1/4 inch thick.
- In one pie plate, beat eggs slightly.
- In another pie plate, mix 1/4 cup flour with salt.
- Coat chicken with flour mixture, then dip in egg.
- Put battered chicken on a plate.
- Add flour/salt as needed until all chicken is coated.
- In nonstick skillet, heat olive oil over med high heat until hot.
- Stir in 1 Tbsp butter until melted.
- Add chicken.
- Cook 5 min to brown, then reduce heat to med.
- Turn chicken and cook about 4-5min more until juice runs clear when pierced.
- Transfer chicken to a warm dish.
- Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
- In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
- Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
- Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter, simmer until thickened.
- Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
- Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.