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Instructions |
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Mix a decent amount of salt and pepper with the flour to make a dredging mixture.
Using a meat pounder, pound the chicken breasts flat.
Dredge chicken breasts in flour.
Combine eggs and about 1/4 Cup water and mix.
Run chicken in egg wash.
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Heat EVOO in frying pan. Fry chicken breasts 1 - 2 minutes on each side and then remove from frying pan.
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Cut lemon in half. Using 1 half make several thin slices and save the other half.
Put the lemon slices in the frying pan and wait for them to carmelize.
Pour in 1/2 cup white wine. Let the sauce reduce for 1 minute on high heat.
Sprinkle in salt to taste.
Add chicken broth. Allow the sauce to reduce again.
slice up butter and dredge in flour. Then put in frying pan. Mix it around and allow sauce to thicken.
Once sauce is thickened, add chicken breasts back into frying pan and cook for about another minute or so to warm them up.
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Transfer to serving platter putting a few slices of lemon on each piece of chicken. Then drizzle sauce over chicken. Garnish with parsley.
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Originally Submitted
2/15/2013
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