Ingredients

The following ingredients have 4 Servings
  • 2 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • ½ cup all-purpose flour
  • 1 egg
  • ½ tablespoon water
  • ¾ cup seasoned dry bread crumbs
  • Olive oil
  • 3 tablespoons butter
  • ⅓ cup freshly squeezed lemon juice ((about 2 lemons), lemon halves reserved)
  • ½ cup dry white wine
  • Sliced lemon (for serving)
  • Chopped fresh parsley (for serving)

Instruction

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both side with salt and pepper.
  • Mix the flour, 1/2 tsp salt, and 1/4 tsp of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tblsp of water. Place the bread crumbs on a third plate. Dip each chicken breat first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
  • Heat 1 tblsp of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
  • For the sauce, wipe out the pan with a dry paper towel. Over medium heat, melt 1 tblsp of butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 tsp salt, and 1/4 tsp pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tblsp of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.