This is an Italian-American beauty that is never going to leave your rotations. It’s one of those dinners that is quick and easy enough for a weeknight dinner, but still fancy and delicious enough to serve for company.
Notes
- Parmesan - This adds flavour to the batter and also helps it crisp up. I use the fresh dusty variety (the packeted stuff in the fridge section, not to be confused with the fake powdery stuff). If you have a block just grate it on the finest side of a box grater. It helps it blends with the egg more efficiently.
- Wine - Important to reduce this down to burn off the alcohol, otherwise it'll end up too pungent. Just use any cheap wine, you don't need anything fancy! Sub non-alcoholic wine or just leave it out.
- Consistency - The sauce will start off watery, but as the butter emulsifies and the flour blends into the sauce, it'll thicken up. The end result shouldn't be watery, but more of a light glossy sauce that coats the chicken nicely.
- Lemon Slices - I only very quickly fry them, just to soften them slightly to help the juices leak out a little easier. I don't recommend charring the slices or frying them until very soft, I find they end up bitter. I also don't recommend leaving them to sit on top of the chicken for too long, because the lemon pulp becomes soft and leaves the chicken with a bitter flavour.
- Serving - Here I've just served with asparagus and crusty bread, but check out my Side Dishes for more inspo!
- Calories - Just the chicken and sauce, no sides. Slight overestimate as not all the flour and egg is soaked up.
Ingredients
Chicken
- 2 9-ounce chicken breasts - preferably close to room temp, 250g each
- ¼ cup all-purpose flour - 35g
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 large eggs
- ¼ cup Parmesan - see notes, 20g
- 1½ tablespoons olive oil
- 1 tablespoon unsalted butter - 15g
Sauce
- 1 large lemon - slice 4 thin rings from the centre then squeeze 1 tablespoon juice from the ends
- ¼ cup dry white wine - 60ml
- ¾ cup chicken stock - 180ml
- 4 tablespoons unsalted butter - diced into small cubes (keep in the fridge until needed), 60g
- 2 tablespoons finely diced fresh chives
Instructions
Prepare the coating for the chicken:
- Combine the flour and seasoning and place in a large shallow dish.
- Add the egg to a second shallow dish an beat well.
- Whisk the parmesan into the egg.
Fillet the chicken, coat, and cook:
- Lay two chicken breasts on a chopping board and horizontally slice them right through the centre to create 4 even-sized breasts.
- Individually coat each of them in the flour then return to the chopping board.
- Add 1½ tablespoon of oil and 1 tablespoon of butter to a large non-stick pan over medium-high heat.
- Place the bowl with the egg next to the pan, then one by one coat the chicken in the egg mixture. Allow any excess egg to drip off, then place in the pan.
- Cook each side for around 3 minutes, or until golden on the outside and just about cooked right through the centre. Remove the chicken from the pan and place on a plate to one side.
Make the sauce:
- Add the lemon slices to the pan and fry for around 20 seconds each side, just until they start to soften and lightly colour.
- Remove from the pan (don't rest themn on the chicken).
- Pour in the wine and rapidly simmer for around 2 minutes, or until it has mostly evaporated, deglazing the pan as needed.
- Pour in the stock and 1 tablespoon lemon juice (you can adjust this later) and bring to a simmer.
Thicken the sauce:
- Add the cubed butter to the leftover flour then toss to coat.
- Add the floured butter to the pan and swiftly whisk until it blends into the stock.
- Add the chives and continue simmering and stirring until the sauce turns cloudy and thickens slightly to a glossy texture.
- Generously season to taste.
Finish and serve:
- Add the chicken alongside any resting juices and place the lemon slices on top.
- Baste in the sauce to warm it back through then serve and enjoy.