Ingredients:
- 3 tablespoons Dijon mustard
- 2 eggs
- 1 cup Italian-seasoned dry bread crumbs
- 6 chicken breast halves, boneless, skin removed
- 2 tablespoons olive oil
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, drained
- 1/4 teaspoon salt, or to taste
- 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
Preparation:
Pound chicken breasts between sheets of waxed paper or within a food storage bag until thinned and evenly flattened. In a shallow dish, whisk together the mustard and eggs. Place bread crumbs in a wide, shallow bowl or pie plate. Dip the chicken breasts into the egg mixture then into the bread crumbs, coating well. Heat oil in a large skillet over medium heat. Cook the chicken until browned on both sides and done in the center, about 3 minutes on each side. Transfer chicken to a warm serving platter. Pour excess fat from skillet; add chicken broth, lemon juice, capers and salt. Bring to a boil, scraping browned bits from the bottom of skillet. Stir in chopped parsley. Spoon sauce over chicken, and serve immediately.Makes about 6 servings.
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