This is my dad's recipe- has been wowing people with it for years. I made for him for Father's Day today. Delicious- but still not as good as when he makes it! Give it a try yourself.
4 chicken breast halves
3 eggs
fresh black pepper
onion powder
garlic powder
1/8 cup milk
2 tbsp dijon mustard
1 1/2 cups seasoned bread crumbs
6 tbsp olive oil
8 oz fresh mushrooms, sliced
3 garlic cloves, minced
1/2 cup white wine
3 tbsp capers
15oz can chicken broth, more if you want more sauce
1 lemon sliced
Trim fat off chicken and wash with cold water- and pat dry completely.
Filet chicken in half to make 2 thinner pieces. Then place in a large ziploc and using a large mallet or something heavy, pound out chicken to 1/4 inch thickness. Then you should be able to cut each piece into 3 pieces once thin and large.
Get 3 shallow bowls-
1. Flour 2. Eggs, milk, dijon mustard, onion and garlic powder, pepper- whisk together 3. Seasoned bread crumbs
Heat a non-stick skillet on medium heat with olive oil (1 tbsp per batch, you will probably do 3 batches). Coat the chicken lightly with flour, then dip in egg wash and then bread crumbs. Fry up in olive oil, in batches, for about 2 minutes per side. You don't want to over cook, in fact, under cook slightly. Store cooked pieces in a baking dish in a 250 degree oven.
Don't rinse the pan, while chicken stays warm for about 20 minutes, saute garlic in 3 tbsp olive oil. Saute in mushrooms and garlic, for about 10 minutes. Then add white wine, chicken broth and capers. Cook for 5 minutes. Then add lemon slices to the sauce and cook for 5 more minutes.
Pour half of sauce over chicken in baking dish, then serve 1/2 on side for additional serving. Pour it over everything! Drink it with a straw!
This is best served with linguine pasta. Make a sauce for the linguine in a small sauce pan, saute olive oil, garlic, chopped parsley and red pepper flakes until just cooked and toss with cooked linguine. You could even add a 1/2 cup of pasta cooking water as well at the end.
Recipe Borrowed From: Francis Gremmo (my dad)