Shelly's Recipe

CREAMY LEMON CAPER CHICKEN

Category: Chicken

1 pound boneless, skinless chicken breasts
1/4 cup flour
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1 eggs, beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs
1 teaspoon paprika
3 tablespoons cooking oil
3/4 cup chicken stock
1/2 teaspoon fresh thyme
Zest of 1 lemon
1 teaspoon capers
1/2 teaspoon salt
1/2 cup sour cream
Juice of 1 lemon
Lemon slices for serving

Pound the chicken breasts to 1/4-1/8 inch thickness with a meat mallet.

Set out 3 shallow bowls. Fill one with a mixture of the flour, salt, pepper and garlic powder; the second with the egg and milk whisked together; and the third with a mixture of the bread crumbs and paprika.

Heat the oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.

Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.

Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the thyme, capers, lemon zest and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens - do not let it boil. Just before it's finished, add the lemon juice and stir. Serve the cutlets with the sauce over the top and lemon slices on the side. Serves 4