Creamy Chicken Piccata

To make the sauce, combine the white wine and minced shallots in a medium saucepan.

Place the saucepan over medium-high heat and reduce the mixture until it is almost dry.

Pour in the heavy whipping cream, followed by the cubed butter and lemon juice.

Whisk continuously as the butter melts to combine the ingredients.

Add the capers and a splash of their brine to the sauce.

For a final thickening, whisk in the prepared béchamel sauce until the sauce is smooth and has reached your desired consistency. Keep warm.

To prepare the chicken, set up a dredging station with two shallow dishes. In the first, combine the all-purpose flour with salt and pepper. In the second, place the beaten eggs for the egg wash.

Heat olive oil on a large griddle or skillet over medium-high heat.

Dredge each chicken breast first in the seasoned flour, shaking off any excess.

Next, dip the floured chicken into the egg wash, ensuring it's fully coated.

Carefully place the coated chicken onto the hot griddle. Cook for 3-4 minutes per side, until golden brown and cooked through.

To serve, place a bed of herbed rice on a plate. Top with a piece of cooked chicken and a side of roasted vegetables.

Ladle a generous amount of the creamy piccata sauce over the chicken and rice. Serve immediately.