Yum, Yum! That is what we had for dinner last night and, according to my husband, it is his favorite chicken now! I should name the chicken after him and call it Markilicious Chicken because it really was delicious and obviously, my husband's name is Mark. Try this for dinner tonight and let me know if you loved it as much as we did. Share your ideas to use this chicken as a second dinner (Squeak). I'd love to hear from you.

Crunchy Chicken with a Lemon-Caper Sauce (Bubble)

Ingredients:
6-8 boneless, skinless chicken breasts
1 1/2 c of Panko
1/2 c grated fresh Parmesan cheese (not from the green container)
1 tsp Lawry's
1/2 tsp freshly ground black pepper
1/4 c lemon juice
1/2 c white wine
1/2 c chicken stock
2 tbsp chopped flat leaf parsley
2 tbs capers
1-2 tbs honey
3 tbs unsalted butter, divided
3 tbs olive oil

The method:
Preheat oven to 400
Place 1 chicken breast at a time in a zippered freezer bag. Pound to about 1/4 inch with a small skillet, meat mallet or rolling pin. Repeat with remaining chicken breasts. Season chicken with salt & pepper.
Place panko, parmesan, season salt & pepper in shallow container. Dredge each chicken breast in panko. Meanwhile, heat 1 tbs butter and 1 tbs olive oil in skillet. Saute 1-2 breasts for 2-3 minutes, until browned. Turn over and lightly brown other side. Transfer to foil lined baking sheet and repeat browning for each breast. Transfer chicken to oven. Bake for 10-15 minutes.
Prepare sauce: lightly wipe out skillet to remove panko. Add white wine and reduce by half. Add lemon juice and chicken broth, reduce by half. Add honey, capers and parsley. Off heat add 1 tbs butter and swhirl to combine. Serve sauce with the chicken.