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    You are in: Home / Recipes / Lemon Chicken With White Wine and Parsley Easy Recipe
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    Lemon Chicken With White Wine and Parsley Easy

    Lemon Chicken With White Wine and Parsley Easy. Photo by Chef #1802616677

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    kiwidutch's Note:

    I love the combination of lemon and chicken, and you will too! Great served with sautéed spinach or roasted asparagus and basmati rice.

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    Units: US | Metric


    1. 1
      Preheat oven to 200°F.
    2. 2
      Place chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet or the bottom of a heavy saucepan to about 1/4-inch thick.
    3. 3
      Put flour in shallow platter and season with fair amount of salt and pepper. Mix with fork to distribute seasoning.
    4. 4
      In wide bowl, beat eggs with 3 tablespoons water to make an egg wash.
    5. 5
      Place oil in large skillet and heat over medium-high heat until hot.
    6. 6
      Dredge chicken in seasoned flour, and pat off excess. (Reserve flour.) Dip chicken in egg wash to coat completely, letting excess drip off. Add chicken to hot oil and fry about 2 minutes on each side, or until golden, turning once.
    7. 7
      Remove cutlets to a large platter (in a single layer) and place in oven to keep warm.
    8. 8
      Now toss the lemon slices into pan and cook for a minute or two, until fragrant.
    9. 9
      Add wine, stock and lemon juice, and simmer 5 minutes to reduce sauce slightly.
    10. 10
      Roll the pat of butter in the seasoned flour and add to skillet. This will help thicken sauce. Stir or whisk to emulsify and dissolve flour.
    11. 11
      Reduce heat to medium-low and return chicken to pan. Fish out lemon slices with tongs and place on top of chicken.
    12. 12
      Simmer the whole thing gently for about 2 minutes to heat chicken through.
    13. 13
      Season with salt and pepper and garnish with chopped parsley before serving.

    Ratings & Reviews:

    • on July 19, 2009


      What a fantastic recipe! Deliciously tender chicken (must come from the pounding)! And the sauce is perfection. Served it last night with Spinach Asparagus Risotto - the taste combination is one I can highly recommend. My only comment is about the number of eggs for the wash. One egg per chicken breast??!! Two was MORE than enough for four filets.

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    • on June 12, 2007


      Loved this recipe! I made this recipe with one chicken breast to serve me and my mother but only cut the saucy part in half. I couldnt help but add a touch of gralic, but this recipe would be just fine without it. Would love to try this with fish. Made for ZWT 3!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 08, 2007


      This I will make again for sure.Very east and delicious

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Lemon Chicken With White Wine and Parsley Easy

    Serving Size: 1 (326 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 538.8
    Calories from Fat 241
    Total Fat 26.7 g
    Saturated Fat 7.7 g
    Cholesterol 297.0 mg
    Sodium 238.2 mg
    Total Carbohydrate 29.3 g
    Dietary Fiber 1.6 g
    Sugars 1.8 g
    Protein 38.6 g

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