- 2 boneless, skinless chicken breasts, halved lengthwise to make 4 thinner breasts
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 2 large, beaten eggs
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- ⅔ cup dry white wine
- ⅔ cup low-sodium chicken broth
- 1 tablespoon lemon juice
- 1 lemon, thinly sliced
- Fresh Italian parsley, chopped
- Parmesan Cheese
- Mix flour, kosher salt, freshly ground black pepper, and garlic powder in a shallow bowl. Beat the eggs in a separate shallow bowl.
- Heat the oil in a large skillet over medium heat. Coat the chicken cutlets with the flour mixture and then dip them into the eggs. Allow the excess beaten eggs to drain.
- Add the chicken to the pan and fry until the bottom is golden brown. Flip and fry on the other side until golden brown. Place chicken on a plate. Gently wipe most of the oil from the pan.
- Reduce the heat to medium and melt the butter.Add the flour and cook for 2 minutes. As you do this, gently scrape the bottom of the pan to remove any browned bits. Pour in the white wine and let it rest for 1 to 2 minutes. Add chicken broth and lemon juice. Mix until well combined and allow to thicken for a minute. Add the fried chicken back to the pan with the sauce.Garnish with fresh lemon slices, chopped parsley or a pinch of grated Parmesan. For best results, serve immediately.
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