Rachael Ray

By lisalang

Ingredients

• 4 boneless, skinless chicken breast cutlets (6 ounces each), pounded 1/2-inch thick
• Salt and pepper
• 1 cup flour
• 1 teaspoon garlic powder or granulated garlic
• 1/2 teaspoon paprika
• 3 tablespoons butter, cut into 1-tablespoon slices
• 2 large eggs
• 1/4 cup grated Parmigiano Reggiano cheese
• 2 lemons, juice of 1/2 lemon and 1 sliced
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup chicken stock
• Finely chopped flat leaf parsley, for garnish
• Crusty bread or linguine, to mop juices

Details

Servings 4
Adapted from rachaelray.com

Preparation

Step 1

Beat the eggs with the cheese and lemon juice.

Heat the oil, four turns of the pan, over medium to medium-high heat. Dredge two pieces of the chicken in the flour, then coat in the egg batter and sauté to deep golden, 2-3 minutes on each side. Repeat, removing the browned chicken to a plate. Add the sliced lemon to the pan, caramelize on one side, then flip and add the garlic to the pan. Stir for 1 minute, then add the wine to the pan to deglaze. Pour in the stock and bring to a bubble; swirl in the seasoned, flour-coated butter and swirl in the pan to form a sauce. Slide the chicken back into the pan and cook through, 4-5 minutes.

simmer

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