Chicken with Capers

By angielaine

Ingredients

• 4 Skinless, boneless chicken breast halves
• 1 tablespoon Dijon mustard
• 1/2 cup Seasoned Fine Breadcrumbs
• 2 tablespoons Extra Virgin Olive Oil
• 3 tablespoons Butter
• 2 tablespoons Capers
• 2 Lemons
• Pinch Dried Thyme

Preparation

Step 1

Place chicken breast halves between sheets of plastic wrap. Lightly pound with flat side of a meat mallet to even thickness. Brush chicken with mustard; sprinkle evenly with salt and pepper, and bread crumbs to coat.
Heat 2 tablespoons olive oil in skillet over medium heat. Add chicken. Cook 4 minutes per side or until no pink remains. Transfer to plates.
In same, or separate pan, melt butter, add capers and zest of one lemon along with juice from both lemons and dried thyme. Stir to combine. Drizzle over chicken breasts.