A beachfront city with a strong Greek influence called Tarpon Springs is not far from Tampa, Florida. This recipe was inspired by a dish I had once at a nearby restaurant. It truly imparts a flavour of the Mediterranean.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- ½ cup all-purpose flour
- 4 large eggs, beaten
- 1 pound skinless, boneless chicken breast halves
- 2 tablespoons olive oil, or as needed
- 2 cups chicken broth
- ½ cup white wine
- ¼ cup butter
- 2 medium lemons, juiced
- 1 teaspoon chopped fresh parsley
- salt and pepper to taste
- 2 teaspoons water
- 1 teaspoon cornstarch
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Dredge chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour again to coat both sides. Repeat with remaining chicken.
- Dotdash Meredith Food Studios
- Heat oil in a nonstick skillet over medium heat. Add chicken and sauté until almost cooked through, about 4 minutes per side. Transfer to a paper towel-lined plate.
- Dotdash Meredith Food Studios
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 9×13-inch baking dish.
- Heat chicken broth, wine, butter, lemon juice, parsley, salt, and pepper in a medium saucepan over medium-low heat, stirring occasionally, until butter melts. Stir water and cornstarch together in a small bowl until combined; add to broth mixture and cook until it thickens slightly, 2 to 3 minutes.
- Dotdash Meredith Food Studios
- Place chicken into the prepared baking dish and pour sauce over top.
- Dotdash Meredith Food Studios
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Dotdash Meredith Food Studios
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts
| Calories | 395 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 282 mg |
| Dietary Fiber | 3 g |
| Protein | 35 g |
| Saturated Fat | 9 g |
| Sodium | 229 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This was easy and excellent! I used 3 thin, boneless breasts, so I halved the eggs (used 2 not 4), broth, wine and lemon juice. Next time, I will only bake them for 10 minutes, not 15.
Came out delicious. Added lemon slices for presentation.
So easy and delicious.
sauce did not thicken at all
This was delicious! I used about five teaspoons of corn starch to five teaspoons of water. It wasn’t getting thick with what the recipe says. I served it over linguine with asparagus over top. Will definitely make again!
Nothing to do I’m sure with the recipe, but it was not my cup of tea. Too bitter for me. I did not like the lemon bitterness it lended to the sauce, I actually had to add some sugar to be able to eat it after I made it.
This was easy to make! I don’t cook but this came out great! I will definitely make it again
This was almost inedible. Not sure what I did wrong but the sauce never thickened. The chicken had no flavor at all. I followed the recipe then saw someone said there was a typo somewhere. Hope this helps someone else.
Delicious and easy to make!
Ok. Unlike most people who leave a review with so many changes that’s it’s no longer the author’s recipe, I won’t do that. I made this exactly as posted by the author. It was very good and easy to make. However I will say one thing. When I saw it said two lemons, I hesitated on that. At least for me I was right. I used only one lemon and it was too strong for me. I’m glad I did not use two lemons. Next time I may do a half lemon. Anyway it’s 5 stars all the way no changes made. If I did make changes, I would not have left a review. Thanks.
Turned out great, but like others have said, don’t bother with the oven and let it simmer in the pan with the chicken for 10 minutes. Fry the chicken in the pan, remove chicken to towel to drain oil and then mix ingredients in same pan to make sauce, then put chicken back, cover and sauté for 10 minutes. Also I used lemon juice instead of lemons at about 2-3 tbsps.
Didn’t have any chicken stock used beef broth. Also dropped bottle of white wine so used brut champagne. Turned out great, chicken was so tender.
Wasn’t sure how’d it turn out. I didn’t have fresh lemon but I had lemon juice. I added lemon pepper seasoning to the wine and chicken broth and a bit of garlic powder. Was very happy with the end result
Recipe was very easy. I used a little more butter in the sauce. The family loved it.
not happy with the measurements, way to much eggs and flour they both can be cut in half, the sauce also is a over kill. THE cooking instructions also are sketchy. I coated my pan with oil before cooking cutlets, the cornstarch should be mixed with water before adding to hot liquid. Lots of waste but the end result was tasty.
It was good, the family enjoyed it very much. Easy recipe to follow and make
This was delicious and easy ro make. In the future I would cut down on the amount of liquid needed. I will half the amount of chicken broth.
Needs less chicken broth and more thickener, but good flavor
It was delicious and very easy to make. The sauce was yummy too!! Great to use on mashed potatoes, pasta or on rice! I would make it again.
I tweaked it a little added parm. cheese with flour as well on it after all said and done. Tis is at least 1 time a week meal and I work full time. There shouldn’t be any excues on how hard this is.
I coated in flour, then egg then flour again, pan fried in oil until browned, then added lemon juice and chicken broth and simmered until done. Before serving I did add a pat of butter. I didn’t feel like adding wine because I personally prefer this dish without it and don’t think it’s needed. I then topped with fresh parsley, and served over fettuccine noodles. The directions as written do not make sense, this way is much easier prep.