Chicken Picata

Enjoy this tasty, light chicken dish. I have served this with pasta and made extra lemon sauce. I have also served the chicken cutlets with Caesar salad as chicken Caesar salad. Both options are very good!

Update .... Although we enjoyed this recipe I have experimented and improved it in two areas:
Rich was requesting a creamier sauce and I desired the meat to be a little tenderer. If you would like these improvements note the optional steps.

3 tablespoons Dijon mustard
2 eggs
1 cup Italian Seasoned dry bread crumbs
2 whole boneless, skinless chicken breast
2 tablespoons olive oil
1/4 cup chicken broth
2 tablespoons capers (drained)
2 tablespoons lemon juice
1/4 teaspoon salt

Heat the oil over medium heat in a non-stick skillet.

Slice and pound the chicken breast into thin cutlets.
Combine the eggs and mustard in a shallow bowl.
Place the bread crumbs in a separate shallow bowl.

Dip chicken cutlets in the mustard mixture and then the breading.

Place the cutlets in the heated skillet cooking both sides until cooked through and golden brown.

Move chicken to a serving platter. (or a baking dish if you desire the new tenderer version.)

Place in the skillet the capers, chicken broth lemon juice and salt. Heat to a simmer scraping up any tasty browned bits left in the skillet.

(Optional step  ... at this point stir one can of cream of chicken soup into the drippings in the skillet and pour sauce over the chicken in the baking dish. Bake ar 350 degrees for 20- 30 minutes, until tender.)

Pour lemon sauce over the chicken on the serving platter.

If you made extra sauce to use with pasta. I recommend placing the pasta in a serving dish, top with the chicken cutlets and pour sauce over the entire dish.
The quantity of required sauce will depend on the amount of pasta you make. My family likes sauce so I'd probably quadruple the sauce ingredients.