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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a Tyler Florence recipe that is a very simple and easy dish that makes people think you are a gourmet cook. Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
all-purpose flour, for dredging |
kosher salt |
fresh ground black pepper, to taste |
4 large eggs |
3 tablespoons water |
1/4 cup extra virgin olive oil |
1/2 lemon, with rind cut in thin rounds |
1/2 cup dry white wine |
1 cup chicken broth |
1/2 lemon, juice of |
2 tablespoons unsalted butter |
1/4 cup chopped flat leaf parsley |
Directions:
1. Place chicken breasts side by side on a cutting board and cover with a piece of plastic wrap.
2. Pound the chicken breasts with a meat mallet until they are about 1/4 inch thick.
3. Place some all purpose flour in a large Zip Loc bag and season with a fair amount of salt and pepper.
4. Shake bag to mix flour and seasonings.
5. In a wide bowl beat the eggs with 3 tablespoons of water to make egg wash.
6. Pour oil in a large skillet and heat over medium-high heat until oil is hot about 5-6 minutes.
7. Place chicken breasts in Zip Loc bag containing seasoned flour mixture and shake to coat completely.
8. Dredge chicken in egg wash.
9. Once oil is hot add chicken and fry for 2 minutes on each side until golden brown, turning once.
10. Remove chicken to a large platter and keep warm.
11. Toss the lemon slices into the skillet and cook for 1-2 minutes, until fragrant.
12. Add the wine, chicken broth and lemon juice and simmer for 5 minutes to reduce the sauce slightly.
13. Roll the butter in some flour and add to the skillet- this will thicken the sauce.
14. Stir to mix well and dissolve the flour.
15. Reduce heat to medium-low and return the chicken to the pan.
16. Place the lemon slices on top of the chicken.
17. Simmer gently for 2 minutes to heat the chicken through.
18. Season with salt and apper and garnish with chopped parsley before serving.
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