Ingredients
1
cup panko (Japanese breadcrumbs) or unseasoned breadcrumbs
4
skinless boneless chicken breast halves, pounded to 3/4-inch thickness (about 1 1/4 pounds total)
3
tbsp unsalted butter, divided
1
2-ounce can anchovies rolled with capers
2
tbsp snipped chives, divided
Directions
1.
Mix panko and paprika in shallow dish. Beat egg to blend in small dish. Sprinkle chicken with salt and pepper and dip into egg, then panko, coating completely.
2.
Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken and cook until browned, crisp, and cooked through, turning once, about 4 minutes per side. Transfer chicken to platter. Add remaining butter and anchovies with capers to skillet. Cook over medium heat until mixture turns brown, mashing anchovies to blend into butter, about 1 minute. Add wine; simmer until slightly reduced, stirring occasionally, about 2 minutes. Stir in 1 1/2 tablespoons chives.
3.
Spoon sauce over chicken and sprinkle with remaining 1/2 tablespoon chives. Serve with lemon wedges.
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