Ingredients:
4 boneless, skinless chicken breasts (about 600–700 g)
1/2 cup all-purpose flour
Salt and pepper to taste
2 large eggs
2 tablespoons water
2 tablespoons olive oil
3 tablespoons butter
1/2 cup dry white wine (or extra chicken broth)
3/4 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Lemon slices for garnish Instructions:
- Pound chicken breasts to even thickness and season with salt and pepper.
- Place flour on a plate and dredge each chicken piece in flour, shaking off excess.
- In a shallow bowl, whisk eggs and water together. Dip floured chicken into the egg mixture.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add chicken and cook 3–4 minutes per side until golden and cooked through; transfer to a plate.
- Add wine to the pan to deglaze, scraping any browned bits. Add chicken broth and lemon juice; simmer a few minutes.
- Stir in remaining butter until melted and sauce slightly thickens.
- Return chicken to the pan, spoon sauce over, sprinkle parsley, and garnish with lemon slices.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Servings: 4
A bright, lemony classic that’s quick and elegant—great with pasta or steamed vegetables.