| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless, chicken breasts (about 11/2 pounds)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 4 large eggs
- 3 tablespoons water
- 1/4 cup extra-virgin olive oil
- 1/2 lemon, with rind, cut in thin rounds
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup chicken broth
- 1/2 lemon, juiced
- 2 tablespoons unsalted butter
- 1/4 cup chopped flat-leaf parsley
Instructions
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
- Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
- Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1077 |
| Total Fat | 41 g |
| Saturated Fat | 11 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 150 g |
| Cholesterol | 658 mg |
| Sodium | 1928 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1077 |
| Total Fat | 41 g |
| Saturated Fat | 11 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 150 g |
| Cholesterol | 658 mg |
| Sodium | 1928 mg |
Reviews
2/24 Made this was very good. 4/24. Made again. Favorite chicken entree. Good with couscous and green peas. Thank you Tyler for a great chicken entree. Extra sauce will be wonderful.
Tastes so good! Easy to make with everyday ingredients. Next time I’ll make some extra sauce cause it’s just that good especially over pasta
This is without a doubt the best chicken I’ve made. I will say that I only had sparkling wine so I used that but YUM!!
That recipe is so flavorful. That’s the first time after dredging in the egg wash that I didn’t then submerge in flower or Pablo. I really liked the texture. Will definitely make this again.
Easy elegant…
Excellent taste & easy prep. I made it for first time about a month ago and I’ve prepared every week since. Rolling butter in flour does not thicken sauce, but it is still delicious! One of my faves!
Fabulous…Tyler one of the best Chiefs out there easy to follow and always great
My husband made this recipe for our sunday dinner and its was amazing! Perfect amount of lemon!!! I wouldn’t change a thing!!!
The recipe is very good the only thing I changed was I used only two eggs. Definitely adding to my repertoire. As far as the other comments on adding ingredients of choice they are good but they are altogether a new recipe. This is a good chicken franchise recipe.
The chicken should not be fried on olive oil the chicken needs to be fried on unsalted butter unless you use low sodium chicken broth and also how much salt you use in your flour.