Thinly sliced lemon and chopped parsley for serving
Instructions
Preheat oven to 400℉ and line a cooking sheet with parchment paper
Dredge the chicken by mixing the flour, ½ tsp salt, and ¼ tsp pepper in a shallow plate. In a second plate, beat the egg and ½ tablespoon 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 the egg mixture followed by the bread crumbs.
Heat 1 Tbs of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the cooking sheet and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 Tbs of the butter and then add the lemon juice, wine, the reserved lemon halves, ¼ tsp salt, and ⅛ tsp pepper. Boil over high heat until reduced in half, about 2 minutes.
Off the heat, add the remaining 2 tablespoons of butter and capers (if using) and swirl to combine.
Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley