Ingredients

4 boneless skinless chicken breasts (thin cut)

1/3 cup all purpose flour

1 1/4 teaspoons salt

1/2 teaspoon pepper

2 eggs

2 tablespoons milk

1/4 cup olive oil

4 tablespoons butter (divided use)

1 lemon (thinly sliced)

1 tablespoon all purpose flour

1/2 cup white wine

3/4 cup chicken broth

1 tablespoon lemon juice

Salt and pepper to taste

2 tablespoons chopped parsley

Instructions

Step 1: Place each chicken breast between two pieces of plastic wrap and pound gently with the flat end of a meat mallet to create thin cutlets.

Step 2: In a bowl, mix 1/3 cup flour with salt and pepper until combined.

Step 3: In a separate small bowl, whisk together the eggs and milk until smooth.

Step 4: Heat olive oil in a large pan over medium-high heat.

Step 5: Dredge each chicken cutlet first in the flour mixture, then dip in the egg mixture.

Step 6: Place the chicken breasts in a single layer in the pan and cook for about 4 minutes on each side, or until golden brown and cooked through.

Step 7: Remove chicken from the pan, cover to keep warm, and wipe out the pan with a paper towel.

Step 8: For the sauce, heat 1 tablespoon of butter in the pan over medium heat. Add lemon slices and cook for 2-3 minutes until they brown slightly, then remove and set aside.

Step 9: Add the remaining butter to the pan and melt. Stir in 1 tablespoon of flour and cook for one minute, stirring constantly.

Step 10: Pour in the white wine and let it simmer for 2 minutes. Add chicken broth and simmer for 4-5 minutes until the sauce thickens slightly.

Step 11: Stir in lemon juice and season the sauce with salt and pepper to taste.

Step 12: Return the chicken to the pan, spoon the sauce over it, top with the cooked lemon slices, sprinkle with chopped parsley, and serve immediately.

Tips & Variations

For a richer flavor, try using a mix of butter and olive oil when frying the chicken.

If you prefer a thicker sauce, add a bit more flour to the sauce base or let it reduce a little longer.

Chicken thighs can be used instead of breasts for a juicier result, but make sure to pound them thinly for even cooking.

Swap white wine for dry vermouth or chicken broth if you prefer to avoid alcohol.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used and often yield a juicier dish. Just pound them thinly to ensure even cooking and adjust cooking time slightly if needed.

What can I use if I don’t have white wine?

If you prefer not to use white wine, you can substitute it with dry vermouth, additional chicken broth, or even a splash of white grape juice for sweetness. This will maintain the liquid needed for the sauce while adjusting the flavor.