Chicken Piccata

3 chicken breasts
salt and pepper
1/2 cup flour
1 large egg
1/2 Tbs water
3/4 cup bread crumbs
olive oil
3 Tbs butter
1/3 cup fresh lemon juice (2 lemons, reserve halves)
1/2 cup white wine
fresh parsley for garnish

Preheat oven to 400 degrees and line a sheet pan with parchment paper.

Place chicken breasts in a plastic bag and pound out to around 1/4 inch thickness, then season with salt and pepper.

Mix the flour, 1/2 tsp salt and 1/4 tsp pepper on a plate.  Beat egg and 1/2 Tbs water together in a bowl and place breadcrumbs on a second plate.  Dip each chicken breast in the flour, then egg and then bread crumbs.

Heat 1 Tbs olive oil in a deep saute pan over medium heat and cook the chicken breasts until browned, about 2 minutes a side.  Place on the sheet pan and bake 5 to 10 minutes.

Wipe out the saute pan with a paper towel and melt 1 Tbs butter over medium heat.  Then add the lemon juice, wine and the reserved lemon halves, along with 1/2 tsp salt and 1/4 tsp pepper.  Boil over high heat until reduced by half.  Remove from heat and add 2 Tbs butter and mix.  Spoon sauce over the chicken breasts to serve.  We serve with garlic mashed potatoes (potatoes, garlic, butter, evaporated milk)