2 large boneless and skinless chicken breasts, cut in half horizontally to make 4 fillets
2 large eggs
1/4 cup parmesan cheese, finely grated
2 tablespoons lemon juice, freshly squeezed
1/4 cup flour
2 tablespoons unsalted butter
4 tablespoons olive oil
6-8 cloves garlic crushed
1/2 cup dry white wine (optional)
3/4 cup chicken broth
1 cup half and half, (or heavy cream or thickened cream)
1/2 teaspoon cracked black pepper
1/2 teaspoon salt, (add more to suit your tastes)
1/4 cup fresh parsley chopped
1/2 a lemon juiced
2 teaspoons parsley (extra), to garnish
1. Pound each fillet to 1/2-inch thick, if needed.
2. Beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt and some black pepper in a shallow bowl.
3. To another shallow bowl, add the flour and season with salt and pepper. Mix with your hands.
4. Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying, dredge the fillets in the flour first, coating completely, then coat in the egg wash. Allow any excess egg mixture to drip off, then fry fillets in batches of two if you need to for about 4 minutes each side until nice and golden brown. Place each cooked fillet on a paper towel lined plate.
5. To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. Add in the white wine, chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally. Reduce heat and add the cream. Simmer on low until slightly thickened.
Taste test and season with salt and pepper, as desired. 6. Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes. 7. Serve the chicken and sauce together over rice or pasta and vegetables, if desired. Garnish with e