INGREDIENTS

• 2 1/4 lb boneless, skinless chicken breasts
• 1/2 cup all purpose flour
• 1 tsp garlic powder
• 1/4 cup butter, melted
• 1/4 cup fresh lemon juice
• 1 1/2 cups panko breadcrumbs
• 1 1/2 cups freshly grated Parmesan cheese
• 9 Tbsp olive oil, divided
• 1 Tbsp butter
• 1 shallot, minced
• 3 cloves garlic, minced
• 1 1/4 cup chicken broth
• 1/2 cup heavy cream
• 2 Tbsp capers
• 1 Tbsp chopped fresh parsley

DIRECTIONS

1. Cut chicken in half crosswise and pound to 1/4-inch thickness between plastic wrap using a meat mallet. Season with salt and pepper, if desired.
2. Whisk together flour and garlic powder in a shallow bowl. Stir together melted butter and lemon juice in a second shallow bowl. Stir together breadcrumbs and cheese in a third shallow bowl.
3. Dredge chicken in flour mixture, shaking off excess. Dip in melted butter mixture; dredge in breadcrumb mixture to coat.
4. Cook chicken, in batches, in 3 Tbsp hot oil per batch, over medium heat, 5 to 6 minutes per side or until chicken is done. Place on a wire rack over a baking sheet; keep warm. Wipe skillet clean.
5. Melt 1 Tbsp butter in skillet over medium heat. Add shallot and garlic; cook 30 seconds. Add broth and cream; bring to a boil, reduce heat, and simmer until sauce is thickened. Stir in capers and parsley.

Pair with Liquid Light Sauvignon Blanc and enjoy!