- 40 mins
Ingredients
- For the Chicken:
- 2 Boneless, skinless chicken breasts, each cut crosswise into four pieces (6-8 ounces each)
- 1/2 cup all purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 egg whites, beaten with 1 Tbsp skim milk or water
- 4 tsp olive oil, divided
- For the Sauce:
- 1 Tbsp olive oil
- 1/4 cup minced onion
- 1 Tbsp all purpose flour
- 3/4 cup low sodium chicken broth
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 Tbsp unsalted butter
- 2 Tbsp chopped fresh parsley, divided
- 1/2 tsp each salt and pepper
- 1 lemon, thinly sliced
Preparation
Step 1
Preheat oven to 200 degrees with a baking sheet topped with a wire rack inside.
For the chicken, place pieces inside a resealable plastic bag with a little water added. Pound pieces with the flat side of a meat mallet until 1/4 inch thick to form cutlets.
Dredge cutlets in 1/2 cup flour combined with 1/4 tsp each salt and pepper. Evenly coat cutlets in egg mixture, allowing excess to drip off. Dredge cutlets again in flour mixture; shake off excess.
Heat 2 tsp oil in a large non stick skillet over medium heat. Cook half the cutlets until golden brown on both sides, about 6 minutes total, then transfer to prepared baking sheet in oven to keep warm, repeat with remaining 2 tsp oil and cutlets.
For the sauce, heat 1 Tbsp oil in same skillet over medium; add onion and cook until softened, 2-3 minutes. Add 1 Tbsp flour and cook 1 minute. Whisk in broth, wine and lemon juice. Increase heat to medium high and bring sauce to a boil, whisking constantly. Reduce heat to medium and cook, whisking occasionally, until mixture reduces slightly and thickens.
Add butter to skillet; swirl to melt. Add 1 Tbsp parsley and season with 1/2 tsp salt and 1/2 tsp pepper; add lemon slices to coat with sauce. Serve cutlets with sauce and lemon slices; garnish with remaining 1 Tbsp parsley.