Chicken Piccata - cooking recipe

Ingredients

6 boneless skinless chicken breasts
3 tablespoons Dijon mustard
2 eggs
1 cup seasoned bread crumbs
3 tablespoons olive oil
1/2 cup chicken broth
1/4 cup white wine
2 tablespoons lemon juice
2 tablespoons capers, drained
1 teaspoon salt
1/2 teaspoon white pepper
6 slices very thin lemons
1 tablespoon chopped fresh parsley

Preparation

Pound the chicken breasts very thin.
Whisk the mustard and eggs together in a pie plate.
Plate the bread crumbs in another pie plate.
Dip the chicken into the mustard mixture and then into the bread crumbs to coat.
Heat the olive oil in a very large skillet.
Add the chicken and cook for 3 minutes per side or until browned and cooked through.
Remove chicken to a baking dish and keep warm in a 325*F oven.
Add the chicken broth, wine, lemon juice, capers, salt and pepper to the skillet.
Bring to a boil, scraping up browned bits.
Reduce the heat to low and stir in the lemon slices and parsley.
Cook for 10 minutes or until the lemon peel is soft.
Place the chicken on serving plates and top with the sauce.