Herb-Crusted Chicken Piccata with Lemon-Caper Sauce

This Herb-Crusted Chicken Piccata combines the classic Italian dish's flavors with a creative herb crust for an extra layer of texture and taste. The tender chicken is complemented by a bright lemon-caper sauce, making it a perfect balance of savory and zesty. It's a delightful main course that respects traditional culinary principles while adding a unique twist.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh oregano, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers
• Lemon slices for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a shallow bowl, combine breadcrumbs, Parmesan cheese, parsley, thyme, oregano, garlic powder, salt, and pepper.
3. In another bowl, beat the eggs. Place the flour in a third shallow dish.
4. Pound the chicken breasts to an even thickness. Season with salt and pepper.
5. Dredge each chicken breast in flour, dip into the beaten eggs, and then coat with the breadcrumb mixture, pressing gently to adhere.
6. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, until golden brown.
7. Transfer the chicken to a baking dish and bake for 15-20 minutes, or until cooked through.
8. In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the pan. Cook for 3-4 minutes until slightly thickened.
9. Serve the chicken with the lemon-caper sauce spooned over the top and garnish with lemon slices.