• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, H, C, D
MineralsNatrium, Fluorine, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 4 boneless, skinless chicken breast halves, about 8 ounces each 1 cup all purpose flour

  3. 3/4 tsp. salt, divided

  4. 1/2 tsp. pepper, divided

  5. 3 large eggs

  6. 1/2 cup vegetable oil

  7. 1/4 cup unsalted butter

  8. 1/2 cup dry white wine

  9. 1/2 cup chicken broth

  10. 3 tbsp. fresh lemon juice

  11. 1 whole lemon, thinly sliced

  12. 1/4 cup chopped Italian parsley leaves

Instructions Jump to Ingredients ↑

  1. Pound out the chicken breast halves between plastic wrap until 1/4 inch thick. Stir together the flour, 1/2 tsp. salt and 1/4 tsp. pepper in a pie plate. Whisk the eggs in a separate pie plate. Working in batches, dredge the chicken in the flour, shaking off the excess. Dip the floured chicken in the eggs to coat, letting the excess drip off. Heat the oil in a large skillet over medium heat. Add the chicken to the skillet in 2 batches and fry about 2 minutes per side until golden brown and cooked through. Drain the chicken on a paper towel lined plate and tent with foil. Pour off the oil from the skillet and wipe clean. Add the butter to the skillet and melt over low heat. Add the wine, broth and lemon juice. Increase the heat to medium and boil the wine mixture until reduced to 1/2 cup, stirring occasionally. Stir in the parsley and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Divide the chicken between plates. Spoon the sauce over the chicken and top with lemon slices. Serve the chicken immediately.


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