(Picture to come!)
I love lemon chicken and developed this recipe after a few trial and errors . One of my absolute favorites now!
(Put angel hair pasta on to boil... as much as you want for 1 -3 people.)
First: Pound 3 boneless chicken breasts until they are flat. (I put mine in a big zip loc bag and mash in a criss cross pattern with the side of a plate as my mother used to do!) Sprinkle a little fresh minced garlic over each breast and "massage" in. Lightly sprinkle both sides of chicken with lemon pepper or citrus seasoning.
In a small shallow bowl mix: 1 c. panko bread crumbs with a good dash of salt and pepper. (May add a little parmesan cheese if you like as well.)
Press each chicken breast, both sides into panko mix until lightly coated. No need to use an egg or even water dip -- the moisture in the chicken is all that's needed for this light coating.
In a large skillet, heat generous coating of olive oil or other healthy oil (1/8 to 1/4 in. deep) to medium high. Saute chicken breasts until golden and crisp on both sides. Remove to a pan or cookie sheet and keep warm in the oven while you make the sauce.
To the skillet drippings add juice of 2 fresh squeezed lemons, 3 T. brown sugar, 1 T. butter, 1 cup of white wine. Let simmer until reduced by about 1/2 and slighty syrupy. Add some capers at this point if you like them. A litle fresh lemon zest at this point is also nice. Taste and salt a tiny bit if needed.
Return chicken to sauce and turn to just coat both sides. Serve over angel hair pasta with about 1 T. of the sauce reduction over the top. (The flavor of the reduction is intense so you don't need much.) Sprinkle with parmesan and serve immediately so the chicken still has the crunch and sauce doesn't have too long a chance to soften it!