Yield 4 servings
(TOTAL TIME 35 min. — ACTIVE TIME 35 min. — SERVINGS 4)
My Chicken Piccata recipe notes (Kelly's) are in italics...
Preheat the oven to 300°F. Butterfly the chicken: Cut the breasts in half lengthwise and flatten by pounding with a meat hammer or the bottom of a cast-iron skillet until about ¼ to ½ inch thick. Mix the flour, salt, pepper, turmeric, and garlic powder on a plate. In a small bowl, beat the eggs with the water until frothy. Dip the chicken in the egg mixture and let drip well, then into the flour mixture and back into the egg mixture.
In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Cook the chicken for 3 to 4 minutes per side, until browned and no longer pink on the inside. (It may take two rounds to cook all the chicken. Use another 2 tablespoons of the butter for the second round.) Place the chicken on a baking sheet and put in the oven to keep warm. Add the wine, if using, to the skillet to deglaze; otherwise, use water. Halve the lemon and squeeze the juice into the skillet. Thinly slice the other half. Drain and rinse the capers, if using, and add to the skillet. Reduce the mixture by about half and then add in the remaining 4 tablespoons butter, stirring until melted. Remove the chicken from the oven and place on a serving platter.
Drizzle some of the sauce over each piece and top with the parsley, and the Parmesan cheese. Garnish with the lemon slices and serve.
Recipe by Kelly the Kitchen Kop at https://kellythekitchenkop.com/chicken-piccata-wellness-mama-cookbook/