Chicken Paillard With Caper Brown Butter

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   ["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."]

* Per serving · 4 servings · Values may vary.

No additional tips available.