This is a classic dish, but it’s also so delicious! It goes great with mash potatoes or dressing! The lemony taste with the flour and egg breading makes each bite a delight. It’s pretty simple so give it a try, you won’t regret it!
- 4 skinless boneless chicken halves
- 1/2 cup olive oil
- 1 1/2 cup all-purpose flour
- 1 tsp. salt
- 3/4 tsp. pepper
- 3 large eggs
- 1 stick butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 tsp. Lemon zest
- Juice of one lemon
- 1/4 cup chopped fresh flat-leaf parsley
- One whole lemon thinly sliced
Place chicken breast between 2 sheets of plastic wrap or inside a large baggy and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick (salt and pepper both sides).
Heat the oil in a 12-inch heavy skillet over medium heat until hot (not smoking).
Work in batches: (Preparation)- Stir the flour, salt and black pepper in a plate or shallow bowl. In another shallow bowl, crack 3 eggs and beat (put a little salt & pepper in the eggs too). Dredge two pieces of chicken, one at a time, in the flour, shake off excess flour, then dredge the chicken in the egg mixture. Place the piece of chicken in the frying pan. Do the same with the other piece. Fry the two pieces until lightly browned, then turn and brown the other side (about 4 minutes total). Transfer to a plate and keep warm with some foil on top. Now go back and dredge the other pieces in flour, then egg. Then fry the other two pieces in the same manner.
After all the chicken is fried and nicely browned, clean the frying pan with paper towels. Heat the butter over low heat until melted. Add wine, broth, and lemon juice. Cook uncovered, stirring occasionally, until sauce is reduced, about 6 minutes. Stir in the parsley. Add the chicken back into the pan and spoon the chicken with the sauce. Top with lemon slices for appearance! Enjoy! (Serves 4)