Chicken Piccata

I loved this chicken piccata and so did my family. I just haven't known what to make here in Vancouver because it seems like the weather changes every hour. This morning I was going to make something warm and cozy for dinner when we had a hail storm and now with the sunshine and fresh air washing through my living room, I'm leaning toward something fresh and springy. Goodness knows my fruit basket is simply overflowing with Spring's abundance. So now what? With this crazy change of weather I think Chicken Piccata is the perfect Winter/Spring infused meal. Enjoy!

4 boneless chicken breasts pounded out to 1/4 inch thick...the kids might enjoy doing this. Put chicken between two pieces of parchment paper and mallet away but don't get carried away!

Salt and pepper, 1 cup of flour, 2 large eggs, 1 1/2 cup of seasoned bread crumbs, olive oil, 3 tbsp. of unsalted butter, 1/3 cup of lemon juice, 1/2 cup of dry white wine, sliced lemons and parsley for a la decoration.

Put flour salt and pepper together onto one plate, bread crumbs onto one plate and mix eggs with a little water and put into a bowl. Then dip the chicken into flour mixture and shake off extra, then dip into the egg mixture, let drip off a little, then dip into the bread crumbs and shake off again. Repeat this process for the other 3 chicken breasts.

Heat 2 tbsp. of olive oil into a medium low pan and saute each side of chicken until nicely tanned, but not too brown on each side. You may need to add a little more olive oil for the other chicken breasts. Put onto a sheet pan and pop into the oven for about 5 to 10 minutes.

In the meantime, wipe out the saute pan with paper towel and melt 1 tbsp. of butter then add lemon juice and white wine and lemon halves, 1/2 tsp. of salt and 1/4 tsp. of pepper. Boil on highish heat until the liquid is reduced by half, about a minute or so. Take the pan off the element and add remaining 2 tbsp. of butter and whisk. Take out the lemon and spoon the sauce over the chicken and garnish with lemon slices and parsley.