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Start by butterflying your chicken into thin fillets. Season with salt & pepper. Scramble the egg into a bowl and put the ½ cup of flour into another bowl. Dredge each chicken breast into the egg wash first and then and flour.
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Heat a skillet on med-high and add 1 tbsp of butter to the pan. Fry chicken on each side for about 3 minutes until golden brown. Use about 1 tbsp of butter per batch of chicken. Transfer the chicken to a plate and tent with aluminum foil.
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Heat remaining butter in pan and let this brown. Add in garlic & leave until fragrant for a couple minutes. Whisk in remaining 2 tbsp of flour. Then add in the lemon juice and water. Bring this to a boil then reduce to a simmer for just a couple minutes. The sauce will continue to thicken.
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Stir in capers and parsley to finish. Add chicken back to the pan and serve.