My husband and I learned to make this lemony chicken entree on a cooking vacation in Italy. The recipe is very quick and easy, yet bursting with flavor and tenderness. The sauce is made by whisking a beaten egg into the reduced liquids. We love it served over a side of pasta to soak up all the lemon-wine sauce.
- 4 boneless skinless chicken breast halves
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- 2 tablespoons flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1⁄2 cup white wine
- 1⁄2 cup chicken broth (or water and bullion cube)
- 1⁄4 cup fresh parsley, chopped
- 1 large egg, well beaten
- 1⁄4 cup fresh lemon juice, freshly squeezed
- Flatten each chicken breast by pounding gently with a flat meat mallet (Hint - pound chicken inside a Ziploc bag - no mess!). Sprinkle flattened breasts with salt and pepper. Then dredge chicken in flour; shake off excess.
- Heat butter and oil over HIGH heat; just before butter starts to brown, add the chicken pieces and saute quickly to brown, about 3 minutes. Flip and brown other side (3 more minutes). It doesn't need to be totally cooked through because it will cook more in the sauce later.
- Remove chicken to platter but leave all browned bits in the skillet.
- Add wine to browned bits in skillet and boil to reduce wine by almost half (about 3 minutes). Add chicken broth and bring to a boil.
- In a small bowl, whisk together egg and lemon juice. Stir egg/lemon mixture into simmering wine and broth, whisking constantly until sauce is smooth and a little thickened (about 2 minutes). It will thicken more when you put in the chicken breasts which have a flour coating.
- Add chicken and any juices back into the sauce; allow to simmer about 5 minutes until chicken is cooked through, turning chicken once. Add chopped parsley.
- Place chicken on platter and pour sauce over top; garnish with lemon slices and additional parsley sprigs.
- HINT: Please use FRESH lemons and parsley; it has a big impact on the flavor of the dish, and besides, no aspiring Italian chef would consider using otherwise!
My hubby- who is a very novice cook made this the other night and it was amazing! He did forget the chicken broth but it rocked!
Our family of 5 loved this! We doubled it and I was glad we did. The leftovers the next day were still delicious. I served this with Holiday Garlic-Lemon Green Beans With Bread Crumbs and Kittencal's Parmesan Orzo and the meal was definitely FIVE STAR!
Good stuff! I actually made this with seitan instead of chicken, and it was great, really different from the usual vegetarian fare. I didn't brown the seitan, but simmered it in some broth, lemon juice, white wine, and soy sauce while working on the rest of it. The way I made it, it was more of a 4-star recipe - without the flavor from the browned chicken, I'll need to season the sauce some more next time, maybe with thyme, oregano, and/or a little garlic. I also made a version of Chef-Boy-I-Be Illinois' Cavatappi With Swiss Chard Chef-Boy-I-Be Illinois' Cavatappi With Swiss Chard, which complemented it perfectly. Now my boyfriend thinks I am some sort of culinary wunderkind. So, thanks!!