Start by cracking the egg into a small bowl and add 1 tablespoon of lemon juice. Whisk the mixture until it’s well beaten. This will be your egg wash, helping the flour adhere to the chicken.
In another small bowl, combine 1/3 cup of all-purpose flour, 1/8 teaspoon of garlic powder, and 1/8 teaspoon of paprika. Stir to blend these dry ingredients well.
Next, take the chicken breasts and place them between two sheets of waxed paper. Using a mallet or rolling pin, pound the chicken until it’s flattened and even in thickness. This ensures even cooking and tenderness.
Pat the chicken dry with paper towels. This is a crucial step because the drier the chicken, the better the batter will stick.
Now, dip each piece of chicken into the prepared egg wash, ensuring it's fully coated before dredging it in the flour mixture. Shake off any excess flour. You want a light coating for that perfect crisp.
Next, melt 1/4 cup of butter in a large skillet over medium-high heat. Watch for it to start bubbling; this means it’s ready for the chicken.
Add the coated chicken to the skillet, cooking for about 2 to 3 minutes on each side. Look for a golden brown color to develop, signaling that it's time to flip.
While the chicken is cooking, dissolve 2 teaspoons of chicken bouillon in 1/2 cup of hot water in a separate bowl. This will add a depth of flavor to your sauce.
Once the chicken is cooked, pour the bouillon mixture and the remaining 2 tablespoons of lemon juice into the pan, bringing it to a boil. This is where the magic happens as the flavors meld together.
Cover the skillet, reduce the heat, and let it simmer for about 10 to 15 minutes, or until the chicken is cooked through. You want it to be tender and juicy.
Transfer the chicken to serving plates and spoon the rich sauce over it. Garnish with capers and fresh lemon slices for a beautiful presentation.
