by Anne Carter
New Recipe
Course: Main Course Cuisine: American Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Calories: 328kcal Author: Anne Carter
– Knife – Bowls – Frying Pan – Cooking Spoon – Whisk
– 2 large chicken breasts , skinless boneless (250-300g / 8-10oz each) – 1/4 cup flour , plain / all-purpose – 1 tsp cooking salt / kosher salt – 1 tsp black pepper – 2 large eggs – 1/4 cup flour, plain/all-purpose
COOKING & SAUCE: – 3 tbsp extra virgin olive oil – 1 lemon , thinly sliced 0.3cm / 1/8″ – 50g / 3 tbsp unsalted butter – 2 tbsp flour , plain / all-purpose – 2 tbsp flour, plain/all-purposeodium – 2 cups chicken stock/broth, low sodiume (Note 1)
1. Cut chicken breasts in half horizontally to make 4 thin steaks. Whisk eggs and milk in a bowl; set aside. 2. Mix flour, salt, and pepper on a plate. Coat chicken in the flour mix, shaking off excess. Set aside.
3. Dip chicken in egg mix, let excess drip off, then cook in the pan for 3 mins until golden. Flip, reduce heat to medium, and cook for 4 mins until golden (internal temp 68°C/155°F). Remove to a plate. 4. Add lemon slices to the pan. Cook for 1 min until soft/brown, flip, and cook the other side for 30 seconds. Remove to a plate.
5. On medium heat, melt butter in the pan. Add flour and stir for 1 min. Slowly pour in half the stock while stirring. Once dissolved, stir in remaining stock, then wine and salt. 6. Return chicken and lemon slices to the pan, spoon the sauce over, sprinkle with parsley, and serve the chicken with all that delicious sauce!