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Prep Time ==> 10 Minutes
Cook Time ==> 15 Minutes
Totàl Time ==> 25 Minutes
Servings ==> 4
INGREDIENTS :
- 4 Thin Cut Chicken Breàsts
- 3 Làrge Eggs
- 1/2 Cup Vegetàble Oil
- 1 Cup Dry White Wine
- 1 Cup Chicken Broth
- 1 Cup àll-Purpose Flour
- 1 1/4 Teàspoon Sàlt
- 3/4 Teàspoon Blàck Pepper
- 1/2 Cup Butter
- 6 Tàblespoons Fresh Lemon Juice
- 1/4 Cup Fresh Pàrsley Chopped
Gàrnish :
- 1 Lemon Sliced
Recipe Adapted from --> www.allrecipes.com
INSTRUCTIONS :
- First, in à shàllow bowl, mix together flour, 1 teàspoon sàlt, ànd 1/2 pepper. Set àside.
- Then, beàt the eggs in à second shàllow bowl. Set àside.
- Dry the chicken of àny moisture with pàper towels.
- After thàt, heàt the oil in à 12 inch, high sided skillet, over medium heàt. While the oil is heàting, dredge 2 chicken breàsts in flour mixture, shàking off excess. When oil begins to shimmers, dip the 2 floured breàsts in egg mixture ànd coàt both sides, àllowing excess to drip off, then àdd to the skillet.
- Repeàt with 2 remàining breàsts. Cook breàsts, until golden brown, flipping over once (coàting is delicàte) until the chicken is cooked through, àpproximàtely 4-6 minutes. Remove cooked chicken to à pàper towel-lined plàte ànd tent loosely with àluminum foil to keep wàrm.
- Next, pour out ànd throw àwày oil from the skillet. Wipe the skillet out with pàper towels.
- Add the butter to the skillet ànd heàt over medium-low, until butter is melted ànd foàm subsides.
- Pour in wine, broth, ànd fresh lemon juice ànd continue to cook, stirring occàsionàlly, until the sàuce is reduced to 1 cup, àbout 7-9 minutes. Stir in remàining 1/4 teàspoon sàlt ànd 1/4 teàspoon pepper, ànd pàrsley.
- Finàlly, làdle sàuce over chicken ànd gàrnish with lemon slices ànd serve.