- 25 mins
Ingredients
- 2 boneless, skinless chicken breasts (6–8 oz. each)
- Salt and black pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 Tbsp. vegetable oil
- 1/2 cup dry white wine
- 2 Tbsp. fresh lemon juice
- 4 Tbsp. unsalted butter
- 1/4 cup slivered almonds, toasted
- 2 Tbsp. chopped fresh parsley
Preparation
Step 1
Slice each breast crosswise into 4 pieces. Pound each piece in a
resealable plastic bag to about 1/4-inch-thick cutlets using a meat
mallet, then season with salt and pepper. Place flour and egg into
separate shallow dishes. Heat oil in a sauté pan over medium-high.
Dredge cutlets in flour, then dip into egg, allowing excess to drip
off. Place cutlets into preheated oil and sauté until golden on both sides, about 4 minutes total; remove from pan.
Add wine to pan; reduce by half. Squeeze in lemon juice, simmer 2 minutes, then swirl in butter. Return chicken to pan to heat through and coat with sauce. Garnish each serving with almonds and parsley.
Per serving: 403 calories; 25g total fat; 12g carb; 335mg sodium; 1g fiber; 28g protein