Ingredients
Scale
- Four boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons EACH garlic powder + kosher salt
- 3 large eggs
- 1/4 cup extra-virgin olive oil
- 2 lemons, 1 thinly sliced and the other juiced
- 1/4 cup dry white wine
- 3/4 cup chicken broth (or boiling water + Better Than Bullion)
- 2 tablespoons unsalted butter, cut into small cubes
- 1 large handful Italian parsley, finely chopped
Instructions
- Place one of the chicken breasts in a large resealable plastic bag and use a meat pounder (or a rubber mallet or the bottom of a small-but-heavy pot) to pound the chicken so it’s about 1/4 inch thick. Repeat the process with the remaining chicken breasts.
- Place flour, garlic powder and salt in a a wide, shallow bowl and whisk well to combine.
- Place the eggs in another shallow bowl and whisk well to combine.
- Place the oil in a large, heavy nonstick skillet over medium-high heat.
- Dredge the chicken breasts in the seasoned flour and knock off any excess. Then dip the chicken breasts in the beaten egg and coat completely, letting the excess drip off. Add the egg-dipped chicken breasts to the hot oil and cook, flipping once, until chicken is golden brown and cooked through, about 2 – 3 minutes per side. Do this in batches as needed.
- Transfer the chicken to a large serving platter.
- Add the sliced lemon to the pan and cook, stirring, until a tiny bit softened and very fragrant, about 2 minutes. Add the lemon juice, white wine, and chicken broth and turn the heat to high. Boil, scraping the bottom of the skillet with a wooden spoon to loosen any stuck bits, until slightly thickened, about 2 minutes. Turn the heat to low and stir in the butter 1 cube at a time, waiting until each melts and incorporates before adding the next. Pour the sauce and sliced lemons over the chicken and sprinkle with chopped parsley. Serve immediately.