Prep 25 mins
Cook 25 mins
This is one of my husband's favorites! I modified a sole francais recipe for chicken instead. Great leftover and reheated!
- 4 boneless chicken breasts (pounded lightly)
- 1 cup flour
- 1⁄2 cup vegetable oil
- 1⁄4 cup margarine or 1⁄4 cup butter
- 1⁄4 cup white wine (use a good wine that you would drink)
- 4 lemons
- 2 eggs (lightly beaten)
- 1 teaspoon parsley flakes
- Melt butter in small pan.
- Squeeze the juice from 2 lemons and add to butter in pan.
- Add white wine.
- Add parsley flakes.
- Set aside.
- Have two separate bowls- one for flour, one for eggs.
- Heat vegetable oil in pan until fairly hot.
- Dredge chicken breast in flour, then in egg and then place in pan.
- Brown on each side (does not have to be cooked through).
- Continue with each chicken breast and place in small baking pan (8"x8" or similar size, if doubling the recipe, pan can be larger).
- Top each breast with 4 slices of lemon.
- Pour wine/butter mixture over chicken and sprinkle with more parsley flakes.
- Bake in oven for 25 minutes at 350 degrees (I usually peek 1/2 way through and spoon the liquid over the chicken to keep moist).
- This is great reheated the next day also.
- Very moist and flavorful!