|Boneless skinless chicken breasts||2 Large|
|Flour||1 Cup (16 tbs)|
|Onion powder||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Olive oil||2 Tablespoon (for sautéing)|
|Butter||2 Tablespoon (for sautéing)|
|Lemon||1 Medium, sliced|
|White wine||1 Cup (16 tbs)|
|Garlic||1 Teaspoon, minced|
|Chicken stock||1 Cup (16 tbs)|
1.Slice chicken breasts in half lengthwise and pound out so they are even in thickness.
2.In a large bowl mix flour, onion powder, garlic powder, salt and pepper.
3.Beat the eggs and milk together.
4.Immerse the chicken in egg mixture then coat it with flour.
5.In a pan melt butter and olive oil over medium/high heat till the time it starts bubbling.
6.Brown the lemon slices in the pan then remove and set aside.
7.Add chicken pieces and fry for 3 minutes.
8.Turn over, cover and fry another 2 minutes.
9.Remove from pan and keep warm.
10.In the same pan add white wine and garlic and reduce by half.
11.Now add chicken stock to the pan and reduce by half.
12.Add capers and butter.
13.As the butter melts, return the lemon and chicken to the pan and heat for one minute on each side.
14.Transfer the chicken to a serving platter, spoon the sauce over it and serve.