Chicken Piccata

INGREDIENTS:
3 skinless, boneless chicken breasts, pounded & cut into thirds
1 egg
2 Tablespoons and 1 teaspoon lemon juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
2 Tablespoons butter
2 Tablespoons olive oil
1 cup chicken broth
1 cup white wine
1 teaspoon sugar
1 clove garlic
2 Tablespoons capers
2 Tablespoons cold water and 2 teaspoons cornstarch whisked together (slurry)

DIRECTIONS:
1 - In a small bowl, beat the egg together with 1 teaspoon lemon juice
2 - In a shallow bowl, mix together flour, garlic powder & paprika. Dip the chicken into the egg mixture then in the seasoned flour. Put chicken in fridge for 30 minutes.
3 - In a large skillet, brown the coated chicken pieces in olive oil and butter. When browned, put in the oven at 250 degrees to keep warm.
4 - In a pot, boil together the broth and wine. Add the sugar, remaining 2 tablespoons lemon juice, capers and garlic. Stir in the slurry, lower the temp and let simmer.
5 - Get skillet with chicken out of the oven and add enough sauce from the pot to cover the bottom of pan, but not fully cover the chicken. Cover and simmer 20 minutes, turning chicken pieces after 10 minutes (while remaining sauce also simmers in the pot for 20 minutes).

THOUGHTS:
My challenge was to make a piccata that wasn't sour and I succeeded. This was just that perfect amount of lemon. Delish.