- 2
Ingredients
- 2 Large skinless boneless chicken breast halves
- 4 T butter, divided
- 1 tablespoon extra virgin olive oil
- 1/2 cup all-purpose flour, or more as needed
- 1 to 2 eggs, beaten
- 1/4 to 1/2 cup vermouth or dry white wine
- 1/2 cup low-sodium chicken broth
- Juice from one lemon
- Chopped fresh parsley
Preparation
Step 1
Pound chicken breasts between wax paper or plastic wrap to flatten. Heat 1 tablespoon butter and oil over moderate to high heat. Dredge the flattened chicken breast in flour, then dip into the beaten egg, then re-dredge in the flour. Sauté quickly until a golden brown jacket forms around the chicken breasts, turning only once. Season immediately with salt and pepper. Transfer to a plate, cover loosely with foil and place in a warm oven. To the drippings in the sauté pan, add 3 tablespoons butter, garlic, wine, chicken broth, lemon juice. Bring to a quick boil. Return chicken to the pan and repeatedly spoon sauce over the chicken. Place chicken breasts over buttered noodles or rice and spoon the remaining sauce over, then sprinkle with chopped parsley.