Herb-Crusted Chicken Piccata with Lemon Caper Sauce

Place chicken breasts between two sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or heavy skillet.

Set up a breading station with three shallow dishes: add 1/2 cup of flour to the first dish; beat 2 eggs in the second dish; combine 1 cup panko breadcrumbs, 1/4 cup chopped parsley, 1 tablespoon chopped thyme, 1 tablespoon chopped rosemary, 1 tablespoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the third dish.

Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge each piece in flour, shaking off excess, then dip in beaten eggs, and finally coat with the herb-breadcrumb mixture, pressing gently to adhere.

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and tent with foil to keep warm.

In the same skillet, reduce heat to medium and add 2 tablespoons butter. Add 1 minced shallot and cook for 1 minute until softened.

Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

Pour in 1/2 cup chicken broth and 1/4 cup lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer.

Stir in 2 tablespoons capers and simmer for 2-3 minutes until sauce is slightly reduced.

Return chicken to the skillet, spooning some sauce over the top. Add lemon slices to the pan and simmer for 1-2 minutes to warm through.

Serve chicken with the lemon caper sauce spooned over the top.