A truly fresh and delightful chicken recipe from a cookbook from..of all places..Costco! It’s true! A collection of some lovely recipes and this is one of my favorite!

Ingredients
6 Boneless skinless chicken breast
1 cup all-purpose flour
Salt and pepper
6 eggs
2 tbsp grated Parmesan cheese
1 tsp finely chopped chives
2 tbsp grapeseed oil (I used olive oil)
1/2 cup white wine
Juice of 1 lemon
2 tbsp butter
1 tbsp capers (optional) (used half because they are very salty!)
1/4 cup chopped parsley (I used dried parsley)

Method
Put chicken breast in two ziplock bags and pound till 1/4 inch thick.
Place flour seasoned with salt and pepper in a shallow dish.
Beat eggs with Parmesan and chives and put in another dish.
Heat oil in a skillet over medium heat. Dredge chicken in flour, then in the egg mixture and cook for 3-4 minutes on each side till golden brown. Cook till done. Remove chicken and keep warm.
Add wine and lemon juice to skillet and simmer for 5 minutes till reduced, scraping up any brown bits.
Roll butter in flour and add to skillet. Lower heat to medium-low and stir butter into the sauce.
When butter has melted and sauce thickens a bit, add capers and parsley.
Return chicken to skillet and spoon sauce gently over the steaks.
Transfer to serving plate and pour remaining sauce and serve immediately.