Adapted from Barfefoot Contessa at Home
Prep time: 10 minutes
Cooking time: 10 minutes
4 chicken breasts, boneless & skinless
Salt & pepper
1/2 cup all purpose flour
2 large eggs
1 cup bread crumbs (I like Italian seasoned)
Extra virgin olive oil (enough to coat the skillet)
2 tbsp butter at room temperature
Juice of 2 lemons
1/2 cup dry white wine
Sliced lemon (for garnish)
Chopped fresh Italian/flat leaf parsley
1. Preheat the oven to 400°F/200°C. Line a baking sheet (preferrably with sides) with parchment paper or foil.
2. Place the chicken breasts between 2 sheets of parchment or plastic wrap and pound until each breast is 1/4" thick.
3. Place the flour along with salt & pepper in a plastic bag (easier and cleaner than a plate). In a shallow bowl or deep plate, beat the eggs with about 1 tbsp olive oil. On a separate plate, spread the bread crumbs.
4. Bread the chicken: first coat with flour (just stick in the bag and shake), shake off excess flour; place the floured chicken in the egg - coat on both sides, let the excess egg drip off; finally, place the chicken on the breadcrumbs, flip and coat the other side.
5. Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the chicken breasts - do not crowd in the pan (you might have to do them in batches). Sautee for 2 minutes or so per side. The chicken will brown nicely. Place them on the baking sheet when ready and continue with the rest of the chicken.
6. Bake for 5-10 minutes while you make the sauce in the skillet.
7. For the sauce: Wipe out the skillet and over medium heat, melt 1 tbsp of butter and add the lemon juice and wine. Boil at high heat for 2-3 minutes. Take off the heat and add the rest of the butter. Swirl.
To serve: Place the chicken on a platter or plate, top with lemon slices, sprinkle with parsley and then pour the sauce over it all.
It goes very well with pasta tossed with a little really good olive oil, minced garlic and some fresh parsley, chopped fine.
Related links: Food and Drink recipes chicken