INGREDIENTS
FOR THE CHICKEN
- 4 boneless skinless chicken breasts thin cut
- 1/3 cup all purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 2 eggs
- 2 tablespoons milk
- 1/4 cup olive oil
FOR THE SAUCE
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- 4 tablespoons butter divided use
- 1 lemon thinly sliced
- 1 tablespoon all purpose flour
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- 1/2 cup white wine
- 3/4 cup chicken broth
- 1 tablespoon lemon juice
- salt and pepper to taste
- 2 tablespoons chopped parsley
INSTRUCTIONS
FOR THE CHICKEN
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Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.
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Place the flour, salt and pepper in a bowl. Mix until combined.
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Place the eggs and milk in a small bowl and whisk until smooth.
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Heat the olive oil in a large pan over medium high heat.
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Dredge each chicken cutlet in the flour mixture, then dip in the egg.
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Place the chicken breasts in a single layer in the pan.
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Cook for 4 minutes per side, or until golden brown and cooked through.
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Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.
FOR THE SAUCE
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Heat 1 tablespoon of butter in the pan over medium heat. Add the lemon slices. Cook for 2-3 minutes or until lemon slices have browned. Remove the lemon slices from the pan.
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Add the rest of the butter to the pan, and cook until melted. Add the flour and cook for one minute, stirring constantly.
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Pour in the white wine and simmer for 2 minutes. Add the chicken broth and simmer for an additional 4-5 minutes or until sauce has just thickened.
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Stir in the lemon juice and season with salt and pepper to taste.
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Return the chicken to the pan. Spoon the sauce over the chicken, then top with cooked lemon slices. Sprinkle with parsley, then serve immediately.