Italian Cuisine
Chicken
Ingredients:
Ingredients:
- 2 split (1 whole) boneless, skinless chicken breasts.
- ½ tsp kosher salt.
- ¼ tsp freshly ground black pepper.
- ½ cup all-purpose flour.
- 1 large egg.
- ½ tbsp water.
- ¾ cup seasoned dry bread crumbs.
- 2 tbsp olive oil.
Sauce ingredients:
- 3 tbsp unsalted butter, room temperature, divided.
- ⅓ cup freshly squeezed lemon juice.
- Lemon halves reserved.
- ½ cup dry white wine.
- Sliced lemon, for serving.
- Chopped fresh parsley leaves, for serving.
Chicken directions:
- Preheat the oven to 400 degrees F.
- Line a sheet pan with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper or
plastic wrap and pound out to ¼ inch thick.
- Sprinkle both sides with salt and pepper.
- Mix the flour, salt, and pepper in a shallow plate.
- In a second plate, beat the egg and ½ tbsp of water together.
- Place the bread crumbs on a third plate.
- Dip each chicken breast first in the flour, shake off the excess, and
then dip in the egg and bread crumb mixtures.
- Heat the olive oil in a large sauté pan over medium to medium-low
heat.
- Add the chicken breasts and cook for 2 minutes on each side or until
browned.
- Place them on the sheet pan and allow them to bake for 5 to 10 minutes
while make the sauce.
Sauce directions:
- Wipe out the sauté pan with a dry paper towel.
- Over medium heat, melt 1 tbsp of the butter and then add the lemon
juice, wine, the reserved lemon halves, ½ tsp salt, and ¼ tsp pepper.
- Boil over high heat about 2 minutes or until reduced in half.
- Off the heat, add the remaining 2 tbsp of butter and swirl to combine.
- Discard the lemon halves and serve 1 chicken breast on each plate.
- Spoon on the sauce and serve with a slice of lemon
and a sprinkling of fresh parsley.