Cut each chicken
breast horizontally so that you have two thin pieces of chicken of equal
size per breast. On a piece of waxed paper or in a pie plate, mix the
2 TB. flour with the SHALLOT PEPPER SEASONING. In a separate pie plate
or shallow bowl, beat the egg. Dredge the chicken in the flour mixture
and then dip it in the egg, coating both sides. Set on waxed paper until
all the chicken is coated and dipped. In a frying pan large enough to
hold all of the chicken, heat the oil over medium high heat until hot.
Stir in 1 TB. of butter until melted. Add the chicken and cook for 5 minutes.
Turn the chicken, reduce the heat to medium and cook another 8-10 minutes.
Transfer to a warm platter. Add the GARLIC and lemon slices to the drippings
in the frying pan and cook until golden. In a bowl, whisk the chicken
broth, lemon juice, and 11/2 tsp. flour until smooth. Stir into the frying
pan. Bring the sauce to a boil and continue cooking for 1 minute. Stir
in the capers if using and the 1 TB. of butter. Stir until the butter
melts. Remove the lemon slices and arrange them over and between the chicken.
Pour the sauce over the chicken and sprinkle with PARSLEY.
Prep. time: 10
Cooking time: 20 minutes