Ingredients: |
Ingredients: 2 whole boneless, skinless chicken breasts, cut in half horizontally
Kosher salt and freshly ground pepper
1 cup all-purpose flour
2 extra-large eggs
1½ cups seasoned dried bread crumbs or panko
good olive oil
3 T unsalted butter, at room temperature
⅓ cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
½ cup dry white wine
sliced lemon for serving
chopped fresh flat-leaf parsley, for serving
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Directions: |
Directions:Preheat the oven to 400º. Line a sheet pan with parchment paper.
Place each chicken breast between 2 pieces of plastic wrap or in a gallon-size baggie. Pound it out to ¼ inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1 tsp salt, and ½ tsp pepper on a shallow plate. In a second plate, beat the eggs and 1 T water together. Place the bread crumbs or panko on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 2 T olive oil in a large sauté pan over medium to medium-low heat. Add 2 chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan while you cook the rest of the chicken. Heat more olive oil in the sauté pan and cook the second 2 chicken breasts. Place them on the same sheet pan and allow them to bake for 5-10 minutes while you make the sauce. (If you're making this for children, you may want to stop here. They're extra crunchy and won't have any sauce, which little children often prefer.)
For the sauce, wipe out the sauté pan with a dry paper towel. On medium heat, melt 1 T of the butter and then add the lemon juice, white wine, the reserved lemon halves, ½ tsp salt, and ¼ tsp pepper. Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the remaining 2 T butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate, spoon on the sauce, and serve with sliced lemon and a sprinkling of fresh parsley. |
Personal
Notes: |
Personal
Notes: This is another Ina recipe and I've made it over and over again. It's always good! My tip is if the sauce gets too thick as you wait for people to be ready for dinner, just add a little chicken broth and a touch more butter to loosen it up. And if you're making this for kids, you might skip the sauce.
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