Ingredients

The following ingredients have 4 Servings
  • 2 eggs
  • 2/3 cup flour
  • 4-5 chicken breasts (sliced or pounded to 1/3)
  • 1 1/3 cup chicken broth
  • Juice from 1/2 lemon
  • 5 T butter
  • 2 T fresh parsley

Instruction

  • In a shallow bowl, beat the eggs. Spread the flour on a dinner plate and season with salt and pepper.
  • Season the chicken with salt and pepper. Coat the chicken with the egg and then dredge with the flour.
  • Heat 2 T olive oil in a wide saute pan over medium heat. Add the chicken to the pan, and cook for 4-5 minutes on each side. Remove to a plate and cover with foil to keep warm.
  • Slowly pour in the chicken broth, using a whisk to scrape up any browned bits from the bottom of the pan. Simmer until the chicken broth has reduced by ⅓.
  • Whisk in the butter and lemon juice. Return the chicken to the pan and turn in the sauce to coat. Sprinkle with parsley and serve.