Chicken Piccata

Makes 4 servings

• 2 to 3 slices bread torn in large pieces
• 4 chicken breasts large boneless, skin removed
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 egg large
• 1 tablespoon milk
• 1 garlic large, crushed
• 2 tablespoons butter or margarine
• 2 tablespoons vegetable oil
• 1/4 cup water
• 2 tablespoons lemon juice
• 1 teaspoon chicken bouillon
• Lemon slices
• 1 tablespoon capers (optional), drained

Preheat oven to 250°. Place bread in a blender container, one slice at a time. Cover and blend at high speed to make soft bread crumbs; set aside. You will need about 1 1/2 cups.

Place one chicken breast half at a time, shiny-side down, between two pieces of waxed paper. With a wooden mallet or a rolling pin, flatten to 1/8 -inch thickness. Peel off waxed paper. Sprinkle one side of each with salt and pepper.

In a pie plate or shallow dish with a whisk or fork, beat egg and milk until blended. With tongs, dip both sides of chicken in egg mixture, then in bread crumbs to coat; set aside,
In a 10-inch skillet over medium heat, sauté garlic in butter or margarine and oil until brown; discard garlic. Sauté chicken breasts, two at a time, for 2 to 3 minutes on each side or until well browned. Transfer to an ovenproof platter in a single layer; place in oven to keep warm. Remove skillet from heat.

To skillet, add water, lemon juice and bouillon granules. Cook and stir over low heat to loosen particles from bottom of skillet. Simmer for 2 minutes or until reduced slightly.

Garnish chicken with lemon slices. Stir capers into skillet and spoon liquid over chicken and serve.