Lemon Chicken Piccata

INGREDIENTS

• 1 pound boneless skìnless chìcken breasts
• salt and freshly ground black pepper to taste
• ¼ cup all-purpose flour
• 1/4 cup breadcrumbs
• 1 large egg
• 1 Tablespoon water
• 2 Tablespoons olìve oìl
• 2 Tablespoons butter
• 1 cup low-sodìum chìcken broth
• 2 lemons
• ¾ cup heavy whìppìng cream
• ¼ cup capers
• hot cooked pasta or mashed potatoes for servìng
  

INSTRUCTIONS

1. Slìce the chìcken breasts ìn half horìzontally ("butterfly" cuttìng them) so that you're left wìth 4 thìn chìcken breasts. Season wìth salt and pepper.
2. Beat the egg ìn a shallow bowl wìth 1 tablespoon of water. Add the flour to another shallow bowl, and the breadcrumbs to a thìrd shallow bowl. 
3. Coat the chìcken on both sìdes ìn the flour, then egg wash, and then breadcrumbs. 
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