1 tbsp olive oil
½ cup homemade breadcrumbs
4 -6 oz thin chicken breasts, pounded and cut in half
½ cup white wine
½ cup unsalted chicken broth
3 tbsp lemon juice
1 tsp butter
2 tbsp fresh parsley, chopped
2 tbsp capers, rinsed and drained
Preheat oven to 375 F.
To make the breadcrumbs: Take any stale old bread and grind up in the food processor until small bread crumbs. On a baking sheet pan, add breadcrumbs and toast until golden about 10 minutes. Cool and set aside.
Combine breadcrumbs with pepper in a shallow dish and dredge chicken in breadcrumb mixture. In a large sauté pan, heat oil over medium high heat. Add chicken to the pan and cook for about 3 minutes on each side. Remove from pan and keep warm.
Add the wine, broth, lemon juice to the pan. Add the capers and stir and whisk in the butter until slightly thicken. Add the chicken pieces to the pan and coat well, add some parsley and serve.