2 servings parsley leaves fresh chopped for serving
2 servings kosher salt and pepper black freshly ground
2 servings optional: lemon sliced for serving
0.3 cup juice of lemon freshly squeezed (2 lemons)
2 servings olive oil good
0.8 cup seasoned bread crumbs dry
1 chicken breasts whole split boneless skinless
3 tablespoons butter unsalted divided room temperature
0.5 tablespoon water
Equipment
frying pan
paper towels
baking paper
oven
plastic wrap
Directions
Watch how to make this recipe.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick.
Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together.
Place the bread crumbs 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 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat.
Add the chicken breasts and cook for 2 minutes on each side, until browned.
Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
