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  • Prep Time


  • Total Time


  • Servings



  • pounds boneless, skinless chicken breasts ¾ cup all-purpose flour ⅔ cup low-sodium chicken broth ⅔ cup dry white wine

  • ½

    cup (1 stick) unsalted butter ⅓ cup vegetable oil 3 large eggs, beaten 1 lemon, juiced

  • 1

    teaspoon dried parsley

  • kosher salt and freshly ground pepper, to taste spaghetti, optional


1. Place chicken breasts (individually) between two sheets of plastic wrap or wax paper and use a meat mallet or other heavy object to flatten them to 1/4- inch thickness. 2. Heat vegetable oil in a large pan or skillet over medium-high heat until shimmering. 3. Dredge chicken breasts in flour (that’s been seasoned generously with salt and pepper), then shake off excess and dip them in beaten eggs. 4. Drip off excess, then carefully transfer chicken to hot oil and fry until golden brown on both sides. 4-5 minutes total. 5. Transfer breasts to a paper towel-lined plate to drain and cover to keep warm. Repeat with remaining chicken. 6. If planning on serving with pasta, bring a large pot of salted water to boil and cook noodles according to packaging directions, or until al dente. 7. Discard remaining oil and use a paper towel to wipe out skillet, then add butter and return to heat. 8. To the butter, add chicken broth, white wine and lemon juice, and season with parsley. 9. Bring to a boil, then reduce heat and let simmer until sauce has reduced and thickened. 10. Taste and adjust seasoning, if necessary, then return chicken to pan and coat in sauce. 11. Serve chicken with pasta and spoon extra pan juices over the top.


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