Ingredients
Scale
- 2 boneless skinless chicken breasts
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 beaten large eggs
- ½ teaspoon garlic powder
- 3 tablespoons canola or vegetable oil
- Chopped fresh parsley and parmesan cheese, to serve
FOR THE LEMON SAUCE:
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- ⅔ cup chicken broth
- ⅔ cup dry white wine
- 1 thinly sliced lemon
- 1 tablespoon lemon juice
Instructions
- Cut the chicken breasts lengthwise to make 4 thinner breast pieces.
- Whisk the flour with the salt, pepper and garlic powder in one bowl and beat the eggs in another.
- Heat the oil in a skillet.
- Dredge the chicken pieces in the flour first and then the eggs, letting the excess drip off.
- Now add the chicken to the skillet and cook until golden on the bottom.
- Flip and cook until the other side is golden brown too.
- Transfer the cooked chicken onto a paper towel lined plate and discard most of the oil from the skillet.
- Turn the heat down and add the butter to the pan, stirring until dissolved.
- Whisk in the flour, cooking for 2 minutes, scraping any stuck-on bits up from the pan bottom using a wooden spoon.
- Next you can whisk in the wine and cook for a couple of minutes.
- Add the lemon juice and broth, and whisk to combine.
- Let the mixture thicken for about a minute, then put the chicken back in the pan to warm back through.
- Serve garnished with lemon slices, parsley and parmesan cheese.
- Cook Time: 35 minutes