For the chicken: Preheat the oven to 400 degrees F. Coat a foil-lined baking sheet with nonstick cooking spray.
Lightly sprinkle the chicken strips with salt and pepper. Add the strips, olive oil and egg to a large bowl and mix together.
In a resealable bag, mix the breadcrumbs, Parmesan, flour, garlic powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. Place several chicken strips in the bag, shake to evenly coat each one and transfer to the prepared baking sheet. Repeat with the remaining strips.
Bake for 10 minutes, then flip and bake until the chicken is golden brown and cooked throughout, an additional 12 to 15 minutes. Set aside.
For the lemon piccata sauce: Heat the olive oil in a saute pan over medium heat. Add the garlic to pan and cook for 1 minute; do not let the garlic burn. Stir in the flour and cook until light golden, about 1 minute. Pour in the chicken broth and lemon zest and juice. Use a whisk to break up any lumps of flour and create a smooth sauce. Simmer the sauce until thickened, 2 to 3 minutes. Whisk in the butter and capers.
Add half of the Parmesan chicken strips to the pan with the sauce and simmer for an additional 2 to 3 minutes. Garnish with parsley and a sprinkle of Parmesan and transfer to a serving dish. Transfer the remaining Parmesan chicken strips to a separate serving dish.
Creating a meal that can serve dual audiences saves money and time. Serve the kids the plain Parmesan chicken strips and serve the adults the chicken in piccata sauce over rice, pasta or mashed potatoes.
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