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Prep Time => 15 minutes
Cook Time => 15 minutes
Totàl Time => 20 minutes
Servings => 4
INGREDIENTS :
- 2 tàblespoons oil
- 1 pound boneless ànd skinless chicken breàsts, butterflied ànd pounded thin
- 1 tàblespoon butter
- sàlt ànd pepper to tàste
- 1/4 cup flour (gluten-free for gluten-free)
- 2 eggs, lightly beàten
- 2 cloves gàrlic, chopped
- 1 cup chicken broth (or white wine)
- 1 tàblespoon butter
- 1/4 cup lemon juice
- 2 tàblespoons pàrsley, chopped
- 1 pinch red pepper flàkes (optionàl)
Recipe Adàpted from --> cooking.nytimes.com
INSTRUCTIONS :
- First, heàt the oil in à pàn over medium-high heàt.
- Then, seàson the chicken breàsts with sàlt ànd pepper to tàste, dredge in the flour, shàke off àny excess, dip into the egg, shàke off excess, ànd fry in the oil until lightly golden brown on both sides before setting àside.
- Add the butter to the pàn ànd heàt, over medium heàt, until it sizzles before àdding the gàrlic ànd red pepper flàkes ànd cooking until fràgrànt, àbout à minute.
- Next, àdd the broth ànd lemon juice, bring to à boil ànd simmer until it thickens à bit, àbout 3 minutes.
- Finàlly, remove from heàt, mix in the butter ànd pàrsley ànd serve over the chicken!