This dish is the result of a collaboration of two people who’ve never even met! Beth’s neighbor Hope Kozma and Stone Workman, a friend in Monticello, Georgia, both make delicious chicken piccata, so we combined the best of theirs! If capers are not your thing, substitute frozen green peas for a tasty alternative.
Heat the olive oil on the stovetop in a large skillet over medium heat.
Beat the eggs in a shallow bowl. In a separate dish, mix the flour and Parmesan cheese. Dredge the chicken pieces in the eggs and then in the flour-cheese mixture.
Add 2 tablespoons of butter to the heated olive oil, and when the butter melts, add the floured chicken breasts. Cook for 3 to 4 minutes on each side, until browned. Transfer the chicken to a platter and set aside.
Add the remaining 3 tablespoons of butter and the garlic to the skillet drippings. Sauté the garlic for 30 seconds, being careful not to burn it. Add the chicken broth and capers to the skillet, stirring to mix. Cook the liquid for 3 to 5 minutes over medium-low heat, until reduced by half. Add the lemon juice and vinegar, and heat through. Return the chicken to the skillet, spooning some of the sauce over the chicken. Cover the skillet and cook for an additional 8 to 10 minutes over medium heat, until the sauce bubbles and the chicken is cooked through. Sprinkle with chopped parsley and serve.
If the sauce is too tangy to you, substitute ½ cup white wine for the vinegar to get a milder flavor. If using regular boneless chicken breasts, flatten them with a meat mallet to uniform thickness.