Chicken Scaloppine With Lemon Glaze

• 4 boneless chicken thighs
• 2 tablespoons dijon horseradish mustard
• 2 eggs
• 1 12 cups panko breadcrumbs, breading
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon natures seasoning
• 1 cup chicken broth
• 6 tablespoons lemon juice
• 12 teaspoon salt
• 12 teaspoon garlic salt
• 4 lemon slices
• 2 tablespoons capers
• fresh parsley

1. In a bowl whisk together mustard and eggs.
2. Set aside.
3. In another bowl mix panko, garlic powder and natures seasoning.
4. Dip the thighs in egg/mustard mix (shake off excess) then coat well with crumb mix.
5. Press crumbs into thigh to make sure it adheres.
6. Heat olive oil on medium in a skillet.
7. Add chicken and cook 5 minutes on each side or until done, then remove from skillet.
8. For glaze: in the same skillet, add broth, lemon juice, salt, garlic salt, and capers.
9. Bring to a boil scraping any brown bits from the pan.
10. Thicken with water and corn starch mixture if needed.
11. On a plate spoon rice pilaf.
12. Add glaze to rice.
13. Add chicken thigh and more glaze.
14. Then top with fresh parsley & lemon slice.

chicken thighs, horseradish mustard, eggs, breadcrumbs, olive oil, garlic, natures seasoning, chicken broth, lemon juice, salt, garlic salt, lemon slices, capers, parsley

Taken from www.food.com/recipe/chicken-scaloppine-with-lemon-glaze-477224 (may not work)