Chicken Piccata

Preheat the oven to 400 degrees.

Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to 1/4-inch thick.

Sprinkle both sides with salt and pepper.

Mix the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a shallow plate.

In a second plate, beat the eggs and 1 tbsp of water together.

Place the bread crumbs on a third plate.

Dip each chicken breast first in the flour, shake off the excess, and then dip in egg and water mix, and the bread crumb mixtures.

Heat 2 tbsp olive oil in a large sauté pan over medium to medium-low heat.

Add 2 chicken breasts and cook for 2 minutes on each side, until browned.

Place them on the sheet pan while you cook the rest of the chicken.

Heat more olive oil in the sauté pan and cook the second 2 chicken breasts.

Place them on the same sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

Wipe out the sauté pan with a dry paper towel.

On a medium heat, melt 1 tbsp of butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 tsp salt, and 1/4 teaspoon pepper.

Boil over high heat until reduced by half (about 2 minutes).

Off the heat, add the remaining 2 tbsp of butter and swirl to combine.

Discard the lemon halves.

Serve one chicken breast on each plate, spoon on the sauce, and serve with sliced lemon and some fresh parsley.