Author: Chef Tom
Recipe type: Main Dish
Serves: 4 Servings
- 4 skinless, boneless, thin chicken breasts
- ½ cup plus 1 tbsp flour, divided
- 3 large eggs
- Salt and freshly ground black pepper
- 3 tbsp olive oil
- 1 lemon, with rind, cut in thin rounds
- ½ cup dry white wine, such as Pinot Grigio
- 1 cup chicken broth
- ¼ cup lemon juice
- 2 tbsp butter
- 2 tbsp chopped parsley
- Fill a shallow dish with ½ cup of flour. Season with salt and black pepper.
- In another shallow pie plate, crack 3 eggs and beat with a fork.
- Season your chicken breasts on both sides with salt and pepper.
- Heat the olive oil in a large skillet on medium-high.
- Dredge both sides of the chicken in the flour, and then dip them in the egg wash to coat completely, letting the excess drip off.
- When the oil is hot, add the chicken and fry for 3 to 5 minutes on each side until golden brown and cooked through, turning once. Remove the chicken to a large platter to keep warm.
- Place your lemon slices in the pan and cook for 1 to 2 minutes. Add the wine, chicken broth and lemon juice. Scrape up any bits off the bottom of the pan. Let simmer for 5 minutes until the sauce reduces slightly.
- In the meantime, combine the remaining 1 tbsp of flour with the softened butter in a small bowl. Mash it with a fork until there is no loose flour left. Add the butter mixture to the pan and blend it into the sauce until it starts to thicken.
- Once the flour is completely dissolved, turn the heat to medium-low and return the chicken to the pan. Place the lemon slices on top of the chicken. Simmer for about 2 to 3 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.