6 boneless chicken breast halves
1 cup flour
1/2 teaspoon nutmeg
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
3 eggs
1 stick unsalted butter
1/2 cup white wine
2 tablespoons flour
1 cup chicken broth
2 tablespoons lemon juice
1 tablespoon capers (optional)
Combine flour with nutmeg in a plate or flat bowl. Beat eggs in a second plate of flat bowl. Combine breadcrumbs with Parmesan cheese in a third plate or flat bowl. Melt butter in a large frying pan over medium heat. Dredge each chicken breast in flour, then dip in beaten egg, then coat in breadcrumbs. Sauté in frying pan until golden brown on both sides. Remove breasts to an oven safe plate or pan, covered loosely with foil and keep warm until serving.
Remove all but two tablespoons of butter from the pan and deglaze pan with white wine; simmer for a minute. Add flour to pan and stir to form a roux. Add chicken broth to roux and stir to blend until bubbly. Add lemon juice and capers. Serve warm lemon sauce with chicken.
Note: This chicken is excellent even without a sauce, or with any sauce of your choice.
