4chicken breast cutlets (or 2 chicken breasts cut in half)
½teaspoonfreshly ground pepper
4tablespoonunsalted butter, divided
1lemon, seeds removed and sliced into thin slices
4garlic cloves, minced
1cuplow-sodium chicken stock
½cupdry white wine
chopped fresh Italian parsley for garnish
In shallow medium bowl, add flour and mix in salt and pepper. In another shallow bowl, beat eggs with water. Dredge chicken in flour and shake off excess and then dip in eggs.
In large skillet, melt 2 tablespoon olive oil and 2 tablespoon butter over medium-high heat. Add 3-4 pieces of chicken and cook for 3 minutes per side or when chicken is browned. Remove chicken and transfer to a place. Repeat if you have any remaining chicken.
Toss in the lemon slices and cook for 30 seconds per side. Add garlic and cook for 30 seconds. Add remaining butter and whisk in flour, cooking for 30 seconds.
Whisk in the chicken stock, wine and lemon juice. Simmer for 2-3 minutes or until the sauce is reduced.
Return chicken to skillet and spoon sauce over chicken, simmering for another 2 minutes or until the chicken is cooked through. Top with some parsley and serve immediately.
Add cold oil and butter to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
Use quality dry white wine that you'd be willing to drink. The flavor of the sauce comes from the wine. Chardonnay or Sauvignon Blanc are best.
While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn't that much extra work to freshly squeeze the lemons and you'll notice a difference in flavor.
You know the chicken is cookedwhen it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
If you want an even thicker sauce, whisk 1 tablespoon of cornstarch or flour with 1 tablespoon chicken stock and add to the simmering sauce.