Description

The not so secret twist to this delicious chicken dish is soy sauce. Yes, soy sauce in an Italian recipe is unexpected but totally worth it. Serve this chicken with mashed potatoes, pasta, rice or polenta.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lb.)
• 1 c. olive oil, divided
• 4 T. soy sauce
• 1 t. kosher salt
• 1/2 t. freshly ground black pepper
• 2 eggs
• 2/3 c. breadcrumbs
• 2/3 c. all-purpose flour
• 8 T. butter, divided
• 10 oz. sliced mushrooms
• 1 c. dry white wine, like a chardonnay
• 6 T. freshly squeezed lemon juice from 2 large lemons
• 1/4 c. capers, drained and rinsed
• 1/4 c. fresh parsley, chopped

Steps

1. Place chicken breasts in a gallon size freezer zip-loc bag, one at a time; pound each to an even 1/4 inch thickness. Once all have been thinned, place all back into the ziploc bag; add soy sauce, 1/2 c. olive oil, salt and pepper; seal bag; let chicken rest on the counter for 10-30 minutes.
2. Place 2 bowls next to the stove. In the first bowl, whisk both eggs together. In the second, combine breadcrumbs and flour.
3. Heat the remaining 1/2 c. olive oil and 3 T. butter in a large skillet over medium heat. When butter has melted and mixture is hot, dip each chicken piece first in the egg and then in the flour mixture, making sure to press it into the chicken on both sides. Then place each piece right into the skillet, tow at a time, if possible.