Wednesday, June 18, 2014


Lemon Lemon Lemon...I LOVE this dish.  Made it last week and we devoured it!  I serve with a medley of roasted vegetables...anything I have in the frig with a little sprinkle of Parmesan and a great meal is made.


4 boneless chicken breasts (4 halves or 2 full cut in half)
1/2 cup flour
3 large eggs
3 tbl water
1 tsp kosher salt
1/2 tsp fresh pepper
1/4 cup evoo
1/2 lemon sliced thin
1 lemon juiced
1 cup chicken broth
1/2 cup dry white wine
2 tbl butter
Fresh Italian parsley for garnish

Trim the chicken well and pound the cutlets until they are about 1/4 inch thick.  They should be very thin.  Pour some flour on a plate and season with salt and pepper and mix well.  In a bowl beat the eggs with the water. 

Heat the oil in a pan.  Flour then egg wash each cutlet letting the excess drip off.  With the oil nice and the add the cutlets and cook on each side NO LONGER than 2 minutes.  They are thin and cook fast.  Don't burn the crust.  Remove them from the pan and keep warm.

Toss the lemon slices in the pan and let cook a minute until you can smell the awesome lemon!  Add the wine, broth, and lemon juice and simmer 5 minutes or so until it is reduced.  Roll the butter on all sides in some flour and add to the pan.  Stir to incorporate and let sauce thicken.  Reduce the heat and add chicken back to the pan placing lemon slices on top of them..  Garnish with parsley and serve.


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