1 cup olive oil divided
4 tablespoons soy sauce
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
2 eggs
2/3 cup breadcrumbs
2/3 cup AP flour
8 tablespoons butter divided
10 oz mushrooms sliced
1 cup dry white wine I used a chardonnay
6 tablespoons freshly squeezed lemon juice I used two large lemons
1/4 cup capers, rinsed
optional: 1/4 cup fresh parsley chopped
Place your chicken breasts in a gallon size freezer strength ziploc bag, one at a time, and pound them to an even 1/4" thickness. Once they have all been thinned as much as possible, place them all back into the ziploc bag and add the soy sauce, 1/2 cup of olive oil, salt and pepper. Seal the bag and let the chicken rest on the counter for 10-30 minutes. Place two separate bowls next to your stove. In the first one, whisk the two eggs together. In the second one, combine the bread crumbs and the flour. Heat the remaining 1/2 cup of olive oil and 3 tablespoons of butter in a large skillet over medium heat. When the butter has melted and the mixture is hot, start making the chicken by dipping each piece first in the egg and then in the flour mixture, being sure to press it into the chicken on each side. Then place each piece right into the frying pan. I was able to cook two at a time in the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Tent the cooked chicken with foil to stay warm while you prepare the sauce. Add the sliced mushrooms and 3 tablespoons of butter into the frying pan that you just used. Saute the mushrooms over medium heat for 5 minutes. Then add the wine, lemon juice and capers to the pan. Use a spatula to scrape up all of the brown bits. Increase the heat to medium high and then let the sauce simmer for a few minutes while it reduces by half. (The brown bits will darken the sauce.) Add the remaining 2 tablespoons of butter and stir to combine. Plate the chicken and pour the sauce over the top. Top with fresh parsley if desired