Chicken piccata

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4 large	chicken boneless breast
2 cups	garlic bread crumbs
6 tbs	olive oil
1/2 cup	whit wine preferably Sauvignon blanc
1/2 freshly squeezed lemon juice
2 tablespoons	capers
1/2 teaspoon	lemon zest
3 tbs	shredded parmesan cheese

Pound the breast until very thin. Next press chicken breast into garlic bread crumbs so both sides are evenly coated. Heat a large sauté pan on high heat. When hot add olive oil. When oil is hot,add chicken, sauté until golden brown, about 3 to 5 minutes a side. Remove and keep warm. Add to the pan the white wine, lemon juice, capers and lemon zest. Deglaze pan and bring mixture to a slow boil. Reduce to a simmer and allow to cook 3 to 5 minutes, or until glaze thickens. When done,spoon over chicken and top with Parmesan cheese.

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