Chicken Piccata

Inspired by Rob.  It's a definite keeper.

6 to 8 skinless, boneless chicken breasts
2 eggs
2 1/2 fresh lemons juiced
flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
olive oil
1-2 shallots, diced
4 TBS butter
chicken broth - 1/2 can
white wine - about 1 cup
capers
fresh parsley

DIRECTIONS:

1. In a small bowl, beat the eggs together with 2 TBS of the lemon
   juice. Set aside.

2. In a shallow bowl, mix flour, salt and pepper.  In a second shallow
   bowl or dish mix together the flour, garlic powder and paprika. Dip
   the chicken in the first flour bowl, then then egg/lemon mixture,
   then in the seasoned flour.

3. In a large skillet, heat olive oil and brown the coated chicken
   pieces one side at a time.  Remove chicken from pan when ready.

4. Add a little more oil to the skillet if needed.  Cook the shallots
   until limp.  Add white wine and chicken broth and cook until
   reduced.  stir in pats of butter melting while the liquid is
   reducing.

5. Once reduced, add the chicken back in.  Let simmer for 20 minutes,
   turning chicken pieces after 10 minutes, until chicken is
   tender. Garnish with capers and fresh parsley.

Serve with rice or pasta.