- 2 eggs
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 4 4 - 5 ounces boneless, skinless chicken breast halves
- 1/2 teaspoon salt
- 1/2 cup chicken broth
- 1/2 cup white wine
- 1/4 cup lemon juice
- 1/4 cup butter, cut up (no substitutes)
- 1 tablespoon chopped fresh parsley
- Freshly ground pepper, to taste
1. Heat oven to 300 degrees F. Beat eggs with a fork in a shallow pan. Spread flour in another shallow pan.
2. Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt. Dip each breast in flour, shaking off excess, then dip in egg. Cook chicken 6 minutes per side, until golden outside and no longer pink inside. Transfer chicken to a plate; place in oven and keep warm.
3. Discard oil from skillet. Add chicken broth, wine, and lemon juice, and bring to a boil. Boil 6 minutes, until mixture is reduced to 1/3 cup. Remove pan from heat; whisk butter into sauce, until slightly thickened. Stir in parsley and pepper. Makes 4 servings.
- Servings Per Recipe 4
- Fat, total(g)23,
- sat. fat(g)10,
- Percent Daily Values are based on a 2,000 calorie diet