Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz each), pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour (60g)
  • 1/2 teaspoon salt (2.5g)
  • 1/4 teaspoon black pepper (1.25g)
  • 2 large eggs, beaten
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons unsalted butter (30g)
  • 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) (60ml)
  • 1/4 cup chicken broth (60ml)
  • 3 tablespoons freshly squeezed lemon juice (45ml)
  • 4 tablespoons unsalted butter, cold, cut into cubes (60g)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Pound chicken breasts to an even 1/4-inch thickness. This helps with even cooking.
  2. Combine flour, salt, and pepper in one shallow dish. Place beaten eggs in another shallow dish.
  3. Dredge each chicken breast in the flour mixture, then dip in the beaten eggs, ensuring it's fully coated.
  4. Heat olive oil and butter in a large skillet over medium-high heat. Sauté chicken breasts in batches until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 3-4 minutes per side. Remove chicken from skillet and set aside, keeping warm.
  5. Add white wine to the skillet, scraping up any browned bits from the bottom of the pan (deglazing). Simmer for 1 minute to reduce slightly.
  6. Stir in chicken broth and lemon juice. Bring to a simmer. Reduce heat to low and whisk in cold butter, one cube at a time, until the sauce is emulsified and smooth. Do not boil.
  7. Spoon the lemon-butter sauce over the chicken breasts. Garnish with fresh parsley and serve immediately.