Brace yourself folks.  This chicken is ah-mazing. Lick your plate and plead for more amazing. Allow me to elaborate. First a chicken breast is breaded and pan fried until golden. Then that perfectly cooked, perfectly golden chicken breast is topped with a lemony-buttery-cappery (I may have made up words just now but that is how good this chicken is) sauce.  It has capers. It has lemon juice.  It has wine. And the best part: butter. Glorious, wonderful, melted butter. It just might be my new favorite way to prepare the sometimes rather boring chicken breast.

I was first introduced to chicken piccata at the restaurant that I use to work at but at that time I was not particularly interested in capers. The idea of eating a bud of a flower was a little too adventurous for my 16 year old palate. In the recent years however I have become rather fond of the salty wonderfulness that is capers. I especially enjoy them when they are paired with lemon, butter and wine. It is a palate pleasing flavor that is down right irresistible.

Serves 2

You will need:

• 2 boneless skinless chicken breasts, trimmed
• fresh cracked black pepper and kosher salt
• 1/4 cup all purpose flour
• 1/4 cup panko bread crumbs
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• juice of 1/2 lemon
• 1/4 cup white wine
• 1/4 cup chicken broth
• 3 tablespoons non-peril capers, rinsed
• 2 tablespoons chopped fresh parsley

1. Place chicken breasts into a resealable plastic bag. Pound with a meat mallet (a rolling pin would work as well) until flattened to 1/4 inch thick.  Remove from bag and sprinkle both sides with salt and pepper. Note: You want them a uniform thickness so they cook evenly.
2. Mix together flour and panko bread crumbs on a plate. Dredge chicken breasts in mixture. Allow to set for 10 minutes.
3. In a large pan heat olive oil and 1 tablespoon of butter over medium heat. Once butter melts cook chicken until browned, 3-4 minutes per side. Remove, transfer to a plate and cover to keep warm. Reserve pan drippings.
4. To the same pan that you cooked the chicken in combine lemon juice, white wine, chicken broth and capers with the pan drippings. Cook over medium heat until reduced by 1/3 about 5 minutes. Remove from heat and add in remaining 2 tablespoons of butter. Swirl sauce in pan until butter melts.
5. Uncover chicken, transfer to serving platter. Pour sauce over the top. Sprinkle with parsley. Serve.

While good on its own this dish is really really good when served over angel hair pasta. Just place the chicken on a bed of pasta, pour the sauce over the top and enjoy!

If you are looking for another way to enjoy capers check out Baked Salmon with Lemon Caper Butter.