Total Time
50mins
Prep 15 mins
Cook 35 mins

Ingredients Nutrition

Directions

  1. Flatten the chicken breasts.
  2. Dip them in flour, and then in the beaten eggs.
  3. Put them in pre-heated sauté pan with oil and sauté on both sides.
  4. Discard the oil and add the wine, chicken stock, lemon juice and reduce.
  5. Add the butter – swirl the pan until lightly thickened and then sprinkle with chopped parsley and salt and pepper to taste.

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