Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to 1/4-inch thickness
  • 1/2 cup (65g) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 1/2 cup (120ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) fresh lemon juice (about 1-2 lemons)
  • 2 tablespoons unsalted butter, cold and cubed
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Pound chicken breasts to even thickness. Season flour with salt and pepper.
  2. In a shallow dish, whisk eggs, Parmesan cheese, and parsley.
  3. Dredge chicken in flour, then dip in the egg mixture.
  4. Heat olive oil and butter in a large skillet. Sauté chicken until golden brown and cooked through (internal temperature of 165°F/74°C), about 3-4 minutes per side. Remove chicken and set aside.
  5. Add butter to the skillet and sauté garlic until fragrant. Deglaze the pan with white wine, scraping up any browned bits.
  6. Add chicken broth and lemon juice, and reduce by half.
  7. Whisk in cold butter cubes until the sauce is thickened and glossy. Season with salt and pepper.
  8. Return chicken to the skillet to warm through in the sauce. Garnish with parsley and lemon wedges. Serve immediately.