Ingredients:
4 boneless skinless chicken breasts ( pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
1 large eggs ( you may need two)
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning ( or to taste)
1/2 teaspoon garlic powder
1/4-1/2 teaspoon seasoning salt
1 -2 tablespoon olive oil ( for frying)
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon salt ( can use more to taste)
4 -5 thin lemon slices
fresh parsley, chopped ( to taste)
Directions:
In a small bowl or shallow dish whisk together mustard and eggs; set aside.
Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
Heat the olive oil in a skillet over medium heat.
Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
Add in lemon slices and parsley; mix to combine for about 1 minute.
Spoon the glaze/sauce over chicken.
Delicious!
Servings: 4
Time preparation: 25 min.
Time total: 35 min.