4 skinless chicken breasts
(pounded to about 1/4" in thickness)
3 tablespoons water
1/4 cup olive oil
1 lemon zested with 4 ringlets sliced out and juice
extracted and reserved
1 cup dry white wine
1 cup chicken stock
2 tablespoons unsalted butter
handful parsley chopped
(Makes 4 servings)
Heat the oil in a skillet on Medium-high heat. Flavor a plate of flour with salt and pepper and beat your eggs in a small bowl with the water. Take your tenderized chicken and dredge your breasts in the flour and dip in the egg wash. Allowing most of the egg to run off the chicken, lay the pieces in the heated oil and cook for 3 minutes on each side.
Take your chicken out of the oil, put it on a plate and add your lemon ringlets into the pan for a couple of minutes. Add your wine, lemon juice, zest and stock to the pan and lower your flame to Medium-low. Throw in your butter and 3 tablespoons flour and stir up until the sauce thickens. Put your chicken breasts back into the pan and cover each with a lemon ringlet.
Allow to simmer for about 4 minutes to allow the chicken to soak up the juice as it reduces. Remove the chicken and plate it. Cover with some of your sauce, a lemon ringlet each and sprinkle with parsley and you're done.
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post