The capers are optional. The extra napkins are mandatory.
6 boneless, skinless chicken breasts
1 cup all-purpose flour
2 tbsp grated parmesan cheese
1 tsp chives, fine chop
2 tbsp grapeseed oil
½ cup white wine
Juice of 1 lemon
1 tbsp capers (optional)
2 tbsp butter
¼ cup parsley, chopped
1) Place the chicken breasts on a cutting board and cover them with plastic wrap. Pound the chicken with a flat mallet until they about ¼-inch thick.
2) Place the flour in a shallow pan and season with salt and pepper.
3) In a mixing bowl, beat the eggs with the chopped chives and parmesan cheese.
4) Heat the oil in a skillet over medium heat.
5) Dredge the chicken breasts in the seasoned flour, then dip them in the egg mixture. Place the egg-coated chicken in the skillet and sauté 2 to 3 minutes on both sides until golden brown. Continue to cook until no pink remains; the meat should be white all the way through. Set aside.
6) Add the wine and lemon juice to the same pan and simmer for 5 minutes to reduce. Roll the butter in some flour and add it to the pan. Turn the heat down and stir until the sauce thickens.
7) Add the capers (if desired) and parsley once the butter has melted.
8) Add the chicken back to the pan and spoon the sauce on top of the chicken. Place the chicken on a platter and spoon the sauce on top of the chicken and serve family style.
PROTEIN: 42 g
FAT: 22 g
CARBS: 18 g