Cooking Instructions:

• Begin by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or a rolling pin to pound the chicken to an even thickness, about ½ inch.
• Season the chicken breasts with salt and black pepper on both sides. In one shallow bowl, place the all-purpose flour. In a second shallow bowl, whisk together the egg and water. In a third bowl, combine the breadcrumbs with a pinch of salt. Dredge each chicken breast first in the flour, shaking off the excess, then dip into the egg wash, and finally coat with the breadcrumbs.
• In a large skillet, heat the olive oil and butter over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
• In the same skillet, add the chicken broth, scraping up any browned bits from the bottom. Stir in the lemon juice and zest, and bring to a simmer. Cook for about 2-3 minutes to reduce slightly.
• Lower the heat and stir in the heavy whipping cream and capers. Let the sauce simmer for an additional 2-3 minutes until it thickens slightly. Adjust seasoning with more salt and pepper if needed.
• Return the chicken to the skillet, spooning the sauce over the top. Allow everything to warm through for about 1-2 minutes, then remove from the heat.
• Serve your Creamy Lemon Chicken Piccata over hot cooked pasta or a mound of mashed potatoes. Drizzle extra sauce on top and garnish with fresh parsley or lemon slices if desired.