- 4 Thin Cut Chicken Breasts
- 1/2 Cup Vegetable Oil
- 1 Cup All-Purpose Flour
- 1 1/4 Teaspoon Salt
- 3/4 Teaspoon Black Pepper
- 3 Large Eggs
- 1/2 Cup Butter
- 1 Cup Dry White Wine
- 1 Cup Chicken Broth
- 6 Tablespoons Fresh Lemon Juice
- 1/4 Cup Fresh Parsley Chopped
- 1 Lemon Sliced
- In a shallow bowl, mix together flour, 1 teaspoon salt, and 1/2 pepper. Set aside.
- Beat the eggs in a second shallow bowl. Set aside.
- Dry the chicken of any moisture with paper towels.
- Heat the oil in a 12 inch, high sided skillet, over medium heat. While the oil is heating, dredge 2 chicken breasts in flour mixture, shaking off excess. When oil begins to shimmers, dip the 2 floured breasts in egg mixture and coat both sides, allowing excess to drip off, then add to the skillet.
- Repeat with 2 remaining breasts. Cook breasts, until golden brown, flipping over once (coating is delicate) until the chicken is cooked through, approximately 4-6 minutes. Remove cooked chicken to a paper towel-lined plate and tent loosely with aluminum foil to keep warm.
- Pour out and throw away oil from the skillet. Wipe the skillet out with paper towels.
- Add the butter to the skillet and heat over medium-low, until butter is melted and foam subsides.
- Pour in wine, broth, and fresh lemon juice and continue to cook, stirring occasionally, until the sauce is reduced to 1 cup, about 7-9 minutes. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and parsley. Ladle sauce over chicken and garnish with lemon slices. Serve