Serve this crowd pleaser with a side of whole grains such as quinoa, brown rice or farro to soak up the delicious sauce, along with a few of your favorite vegetables.  This recipe is more involved than most, but will be well worth the energy.

INGREDIENTS

• 4  skinless, boneless chicken breasts
• 3 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup whole wheat flour
• 1 ½ cups whole wheat bread crumbs
• 2 eggs
• 3 tablespoons EVOO (extra virgin olive oil)
• ½ cup dry white wine
• ¼ cup fresh lemon juice (save rind for testing)
• 1 cup chicken stock
• ¼ cup drained capers
• ¼ cup chopped parsley

PREPARATION

1. Place chicken breasts between 2 large sheets of plastic wrap; using a meat pounder or rolling pin (or fist if your having a bad day) lightly pound chicken to ½-in thickness.
2. Prepare dredging/breading station.  First, 1 plate with flour, then 1 bowl with eggs beaten (big enough bowl to fit breast in horizontally), and finally 1 plate with bread crumbs.  Season each with salt and pepper.
3. Prepare baking sheet with parchment paper, heat oven to 250°.
4. Heat oil in large pan over medium to medium-high.
5. Dredge chicken breast in flour, coat completely then shake off excess.
6. Dip chicken breast in egg-wash to fully coat, shake off excess.
7. Finally, dip chicken breast in bread crumbs, coat completely then shake off excess.
8. Place chicken breast in pan.
9. Repeat steps 5-8 with remaining chicken breasts.
10. Flip breasts in pan when golden brown. Brown both sides, then move to baking sheet; approximately 3 minutes per side.
11. Place baking sheet in oven.
12. In same skillet melt butter, add onions and garlic and sauté until almost brown.
13. Add 1 tablespoon of flour from dredging station to pan and stir rapidly until roux containing onions and garlic is golden brown.
14. Add wine, lemon juice and broth and bring to a boil, making sure to scrape up and incorporate all the yummy bits stuck to the pan.  Stir until sauce thickens slightly, about 2 minutes.
15. Add capers and parsley, season with salt and pepper.
16. Remove chicken breasts from oven and plate with sauce.
17. Top with some fresh parsley and shaved Parmesiano Regiano if you choose.