Ingredients

The following ingredients have 4 Servings
  • 2 Large boneless skinless chicken breasts (Sliced horizontally to make four thin pieces)
  • 2 Large eggs (BEATEN)
  • 2 Tablespoons milk
  • 3/4 Cup All Purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 4 tablespoons Butter, (DIVIDED)
  • 2 tablespoons Olive Oil
  • 1/2 cup Dry White Wine
  • 1 1/2 cups Chicken Broth
  • 1 lemon Juiced
  • 4 lemon Sliced
  • 1 Tablespoon Minced Fresh Parsley (OPTIONAL FOR GARNISH)

Instruction

  • In a shallow bowl, whisk together eggs and milk; set aside. In a second bowl, combine flour, salt, and pepper. 
  • Heat 2 tablespoons butter and oil in a large skillet set over medium heat. Press chicken into flour mixture, then through beaten egg, allowing excess egg to drip off into bowl.
  • Dredge chicken through flour once again, shaking off excess flour. Reserve 1 tablespoon leftover flour.
  • Place chicken in hot skillet and cook 3 to 4 minutes on each side until golden brown. Transfer to a plate to rest.
  • Pour white wine into skillet and deglaze, scraping brown bits from the bottom with a wooden spoon. Allow wine to reduce slightly for 1 to 2 minutes, then whisk remaining butter, broth, lemon juice, and reserved flour into skillet. 
  • Reduce heat to medium-low and return chicken to skillet, topping each with a slice of lemon. Simmer 2 to 3 minutes, spooning sauce over chicken frequently, until it is heated through. Season with salt and pepper, if desired, and garnish with parsley before serving alone or with rice or pasta.