Recipe by Cookin'Diva
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.
Top Review by ellenevatt
I made this with 2 boneless breasts but the full amount of sauce. My problem came when I poured the lemon juice/egg mixture into the pan with the wine/chicken broth. Even though I tempered the egg mixture it still began to scramble. I lowered the heat and very gradually poured the egg mixture in, so I am not sure how to prevent the scrambling. Did anyone else have this issue? I used fresh dill rather than parsley and served with mashed potatoes. It was too lemony for the potatoes so would serve with pasta if I make this again. Overall, I don't think the egg is a necessity since the flour bits in the pan would thicken the sauce anyway and this sauce was the consistency of gravy. On the positive side, my partner loved it!
- 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
Directions See How It's Made
- 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!