- 4
- 30 mins
- 60 mins
Ingredients
- 4 chicken breasts, boneless, skinless, trimmed and pounded to 1/4 inch thickness (8 ounces each)
- 1/2 cup Italian salad dressing
- 1 tablespoons plus 1/2 teaspoon freshly ground black pepper
- 1 plus 1/2 lemon
- 3 eggs
- 3/4 cup King Arthur flour
- 1/4 cup olive oil
- 1/2 cup dry white wine
Preparation
Step 1
Place the pounded chicken breasts and the Italian salad dressing in a large, resealable plastic bag. Seal bag and shake to coat. Marinate for a minimum of 30 minutes and up to 2 hours.
Drain off the excess dressing and place chicken on a large plate. Sprinkle the chicken with salt and pepper. Squeeze the lemon over both sides of the chicken breasts.
Make an egg wash by mixing the egg with the milk.
In a large skillet over medium heat, heat the oil.
Dip the chicken breasts first in the flour and then into the egg wash.
Add the chicken to the skillet and cook for approximately 3-4 minutes on each side, or until done. Remove the chicken and keep warm in an oven set at 200 degrees.
In the same pan, add the wine and let it simmer until it is reduced by half. Then add the garlic, the tablespoon of pepper, the cream and the juice of the 1/2 lemon. Heat this mixture over medium heat until it is reduced by half, scraping the sides of the pan frequently to prevent burning.
Place the chicken on a warm plate and cover with the lemon-pepper sauce.
Serve with rice or pasta.