I start off with chicken breasts and then cut them in half horizontally. So you end up with two skinny fillets from each breast. If the tenderloin is on the back I cut that off and make a tiny filet out of it.
Once everything is cut, I put the chicken between pieces of waxed paper and give them a big bang-up until they're fairly evenly flattened. I like banging things. The tenderloin piece will give you a nice size for a small child or a snack while you're cooking. :)
So, you've got your skinny chicken. Now dredge the chicken in either a beaten egg or egg whites (to cut a few calories I used egg whites), then dip into the breadcrumbs. I made homemade this time and used store bought last time and didn't notice a huge difference. Use what's convenient. Shake off the excess and fry in a bit of oil spray for about 3 minutes a side or until the center is no longer pink.
As you finish cooking the fillets, pull them out and put on a plate either in a warmed oven (I usually do about 250 degrees) or covered with tin foil. Time to make the sauce.
I wipe out the skillet if the chicken left a bunch of brown bits. Throw in 2 Tablespoons of butter, and let it melt. Add 2 Tablespoons of flour, mix and let cook for 1 minute.
Add 3/4 cup chicken stock, 1/4 cup lemon juice, 1 Tablespoon of chopped parsley, 1-2 Tablespoons capers, sliced lemons, salt and pepper. Cook until thickened.
Put the chicken fillets back in to rewarm and get good and tasty with the sauce. Should only take about a minute if you've kept the chicken warm.
Be sure to spoon that yummy sauce over top when you serve.
I'm partying here: