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1
Preheat oven to 200 F.
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2
Cover chicken breasts with a sheet of plastic wrap and pound with a mallet until theyre about 1/4 inch thick.
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3
Make sure all the pieces are about the same thickness.
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4
In a shallow bowl, mix flour with a generous amount of salt, pepper and paprika.
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5
Set aside.
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6
Beat egg and water in a bowl thats large enough to fit the chicken.
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7
Dip breasts into the egg wash then coat with the seasoned flour and set aside.
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8
Heat a heavy-bottomed pan over medium-high heat for about a minute, then add the olive oil.
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9
Wait about 20 seconds then add the onion and garlic.
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10
Saute until the onion is translucent, about 3 minutes.
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11
Be careful not to let it burn.
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12
Remove onion mixture from pan and set aside.
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13
Add 1 tablespoon of butter to the pan and swirl until it melts.
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14
Add chicken and cook for about 3 minutes per side.
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15
Dont crowd the pan.
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16
You may have to cook the chicken in two batches.
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17
Place cooked chicken on an oven-safe plate, cover with foil and put in the oven to keep warm while you make the sauce.
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18
Add wine to the pan (the one that you cooked the chicken in) and stir to scrape up any browned bits (thats where all the flavor is).
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19
Add the chicken broth, lemon juice, onion/garlic mixture, butter and capers.
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20
Stir until flavors blend.
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21
Return chicken breasts to the pan and simmer for about 3-5 minutes until sauce has reduced.
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22
Gently move chicken to a nice serving platter.
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23
Generously spoon sauce over chicken and garnish with the parsley and lemon slices.
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24
Its great served with steamed broccoli and boiled red potatoes tossed in butter and parsley.
