Chicken Piccata

This is from the Barefoot Contessa, with a few modifications . . . I served it with the Lemon Linguine.

2 boneless skinless chicken breasts
1/2 cup flour
1 extra large egg
1/2 Tbsp water
3/4 cup seasoned bread crumbs
EVOO
3 Tbsp butter, divided
1/3 cup fresh squeezed lemon juice (2 lemons), save the lemons after juicing.
1/2 cup dry white wine (I used white grape juice)

Preheat oven to 400 degrees.

Pound each breast to 1/4 inch thickness. Season lightly with salt & pepper.

Mix flour, 1/2 tsp salt & 1/4 tsp pepper in a shallow plate. In a second plate beat the egg and 1//2 Tbsp water together. Place bread crumbs on a third plate. Dip breasts in flour, then egg, then bread crumbs.

Heat 1 Tbsp Olive Oil in a large saute pan over medium heat. Add chicken breasts and cook for 2 minutes on each side. Place them on a cookie sheet and let them bake for 5-10 minutes until you get the sauce made!

Wipe out the saute pan. Melt 1 Tbsp butter and then add lemon juice, wine, reserved lemon rinds, 1/2 tsp salt and 1/4 tsp pepper. Boil over high heat until reduced by half. Discard lemon rinds. Spoon sauce over breasts.