Chicken Picatta

I just got off the phone with my mom, who requested I post this chicken picatta recipe. I'm not sure of the exact measurements but try it out!

Chicken breasts - pounded to an even thickness
Olive Oil
1 Egg
flour
salt/pepper
lemon juice
dry white wine
capers

1. Heat a little bit of olive oil (medium heat). Beat the egg in a bowl. Cover a large plate with flour and sprinkle in salt and pepper.
2. Coat the pounded chicken in the egg, dredge in flour mixture, and move to the pan. Cook each breast and transfer to a plate. Cover with foil to keep warm. Add more oil to the pan if the breasts start to burn/char.
3. After the last breast, add about a cup of dry white wine and scrape up the brown bits. As the alcohol is burning off, add in juice from about half a lemon, salt/pepper, and about a tablespoon of juice from the jar of capers. Let it reduce and thicken. It will taste strong. Add a couple of spoons full of capers, pour over chicken and serve.