• Slice your leeks into thin ringlets, dice up your shallots into bite sized pieces & mince your garlic cloves.
• Slice your lemons in half, then start by juice 3 of your lemons first. That way if you have enough great, if not you can always juice that 4th lemon. Lemons are so tricky sometimes because some give you lots of juice, others don't. It is hard to tell-- so better to be safe than sorry!
• Then you will start getting your dredging station ready. In a large mixing bowl add in bread crumbs. You will now add in HALF of your seasoning from above : 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried basil, 1/4 tsp paprika, 1/4 tsp chili powder, 1/4 tsp pepper. Then whisk together with a fork
• Then in a medium bowl whisk together egg & 1/4 cup of the fresh lemon juice. Then whisk together & set up your dredging station by your stove top.
• In your non stick 5 qt sauté pan, spray the bottom generously with olive oil spray or 1 tbsp of olive oil, then add in half of the shallots & half of the garlic cloves minced. Sauté for 3 minutes on medium heat. Then start dredging your chicken. First in the egg wash mixture, then in bread crumb mixture. Press down on meat, to evenly coated. Then repeat & add into the pan after each one. Then sear for 4 minutes on each side. When you flip slides, spray a little more avocado oil or little bit more olive oil underneath. When you pick up the piece with tongs, just spray right away underneath & flip it down on top.
• Once the chicken is done cooking, transfer to a plate lined with a towel to absorb any excess liquid. Now you will start on the sauce. Take a spatula & move around the shallots & garlic that was underneath. Now pour in your white wine to deglaze. Give it that initial minute, then toss the leftover bits in with the wine. Then add in the remaining shallots, garlic & ALL of the leeks. Let them simmer for about 3-4 minutes. Add in a little more white wine if needing liquid.

For Gluten Free

• Then once all the liquid is absorbed & leeks have browned. Add in chicken broth, half & half & lemon juice. Whisk until combined. Then add in the remaining seasonings: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried basil, 1/4 tsp paprika, 1/4 tsp chili powder, 1/4 tsp pepper. As well as the 1/4 cup capers. I like to add in a little bit of the juice from the jar as well. Then whisk together again. Bring to a slight boil, then in a small dish add in arrow root & warm water. Mix to create a slurry. Then pour into the pan & figure 8 the sauce for a minute.

Non Gluten Free

• Then once almost all the liquid has absorbed add in 1 tbsp of all purpose flour. Evenly coat the garlic and leaks. Cook for 1 more minute. Then add in chicken broth, half & half & lemon juice. Whisk until combined. Then add in the remaining seasonings: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried basil, 1/4 tsp paprika, 1/4 tsp chili powder, 1/4 tsp pepper. As well as the 1/4 cup capers. I like to add in a little bit of the juice from the jar as well. Then whisk together again.

This is the last step regardless Gluten Free or Gluten option

• Once consistency has thickened a little bit, you will add in the chicken breasts back into the sauce. Then turn on low & let simmer for an additional 5-10 minutes. Then you are reading to serve!