Serving Size / Yield
- 4 boneless skinless chicken breasts, halved
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 Tbs. flour
- 1 Tbs. butter
- 1 Tbs. olive oil
- 1/2 C. white wine
- 1/2 C. chicken broth
- 1/4 C. fresh parsley chopped
- 1 egg
- 1/2 C. lemon juice
Flatten each chicken breast by pounding gently with a flat meat mallet.
Sprinkle flattened breasts with salt and pepper then dredge chicken in flour and shake off excess.
Heat butter and oil over high heat.
Just before butter starts to brown add chicken and saute quickly to brown about 3 minutes.
Flip and brown other side then remove chicken to platter but leave all browned bits in skillet.
Add wine to browned bits in skillet and boil to reduce wine by almost half about 3 minutes.
Add chicken broth and bring to a boil.
Meanwhile whisk egg thoroughly into lemon juice in a separate bowl.
Turn down heat in saute pan to low and stir egg lemon mixture into simmering wine and broth.
Whisk constantly until sauce is smooth and a little thickened about 2 minutes.
Stir chopped parsley into sauce.
Add chicken and any juices back into the sauce then allow to simmer 5 minutes.
Place chicken on platter and pour sauce over top then garnish with lemon and parsley sprigs.