Chicken Piccata over Rice

People seem to love the chicken recipes.  Of course I know why, we all need to keep adding new chicken recipes into the rotation to keep things fresh.  In today's post I am going to share a longtime favorite recipe, chicken piccata.  An old friend shared the basic recipe with me many, many years ago and I still make it often. It is very simple and what I love about it is the little bit of work there is to do is all done up front   So once you get it going, go grab a glass of wine and relax while it cooks.

Chicken Piccata over Rice

2-3 chicken breasts, sliced into to cutlets, or i package chicken tenderloins

1 egg

2-3 tablespoons milk

1 1/2 cups Italian bread crumbs

1 tablespoon butter

1 tablespoon olive oil

12 ounces chicken broth

juice of 1 lemon

1 cup rice

Get rice started, cooking it according to package instructions, then move to the chicken prep.  Beat milk and egg in a bowl large enough to dip the chicken pieces. Pour bread crumbs onto a large plate. Heat butter and olive oil in large skillet on medium high heat.  Working one piece at a time, rinse chicken and dip into the egg mixture, then coat with bread crumbs.  Lay each piece into the pan and move to the next until all pieces are coated and in the pan.  Brown the chicken on both sides, adjusting temperature as needed, then add the broth and lemon juice.  Turn heat to low, cover and simmer for 20 minutes.  Serve with rice.