Ingredients

The following ingredients have 4 Servings
  • 4 thin-cut chicken breasts
  • 1/2 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 ¼ teaspoons salt
  • 3/4 teaspoon black pepper
  • 3 large eggs
  • 1/2 cup butter
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 6 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley (chopped)
  • 1 lemon (sliced)

Instruction

  • In a shallow bowl, mix together flour, 1 teaspoon salt, and 1/2 pepper. Set aside.
  • Beat the eggs in a second shallow bowl. Set aside.
  • Dry the chicken of any moisture with paper towels.
  • Heat the oil in a 12 inch, high sided skillet, over medium heat. While the oil is heating, dredge 2 chicken breasts in flour mixture, shaking off excess. When oil begins to shimmers, dip the 2 floured breasts in egg mixture and coat both sides, allowing excess to drip off, then add to the skillet. 
  • Repeat with 2 remaining breasts. Cook breasts, until golden brown, flipping over once (coating is delicate) until the chicken is cooked through, approximately 4-6 minutes. Remove cooked chicken to a paper towel-lined plate and tent loosely with aluminum foil to keep warm.
  • Pour out and throw away oil from the skillet. Wipe the skillet out with paper towels. 
  • Add the butter to the skillet and heat over medium-low, until butter is melted and foam subsides. 
  • Pour in the wine, broth, and fresh lemon juice and continue to cook, stirring occasionally, until the sauce is reduced to 1 cup, about 7-9 minutes. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and parsley. Ladle sauce over chicken and garnish with lemon slices. Serve