Chicken Paillard With Caper Brown Butter - cooking recipe

Ingredients

4 (6 ounce) boneless skinless chicken breast halves, tenderloins removed
1 1/2 cups fine fresh breadcrumbs
1/3 cup grated parmesan cheese
6 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon capers, drained

Preparation

Flatten chicken breasts between sheets of plastic wrap to 3/8\" thickness.
In 9\" pie plate or large shallow dish, combine bread crumbs and grated Parmesan.
In cup, on HIGH power, microwave 2 tbsp butter until melted, about 20 seconds; stir in 3/4 tsp salt and 1/2 tsp pepper.
Working with 1 breast at a time, brush 1 side with melted butter.
Place, butter side down, in crumbs; press down to coat.
Brush top of breast with butter; turn over and coat with crumbs.
Place on waxed-paper lined baking sheet.
Repeat with remaining breasts.
In each of 2 large non-stick skillets, melt 1 tbsp butter until foamy.
Place 2 chicken breasts in each pan; cook over medium heat 6 minutes; turning once, until coating is golden brown and chicken is cooked through (adjust heat if crumb mixture is browning too quickly).
Remove chicken to serving platter; wipe one of the skillets clean.
In clean skillet, melt remaining butter; cook over medium heat until light golden and smells toasted.
Stir in lemon juice and capers.
Pour over chicken.