Ina Garten's Chicken Piccata

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate.

Dip each chicken breast first in the flour mixture, shaking off the excess, and then dip in the egg wash, followed by the bread crumb mixture, ensuring it's fully coated.

Heat 1 tablespoon of olive oil in a large sauté pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned.

Place the browned chicken breasts on the prepared sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

Wipe out the sauté pan with a dry paper towel.

Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced by half, about 2 minutes.

Off the heat, add the remaining 2 tablespoons of butter and swirl the pan to combine until the sauce is emulsified and glossy. Discard the lemon halves.

Serve 1 chicken breast on each plate. Spoon the sauce over the chicken and garnish with a slice of lemon and a sprinkling of fresh parsley.