Ingredients:

  • 4 boneless, skinless chicken breasts (approximately 1.5 lbs / 680g)
  • Salt and pepper, to taste
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (100g) breadcrumbs (preferably Italian seasoned)
  • 1/2 cup (120ml) dry white wine (like Sauvignon Blanc)
  • 1 cup (240ml) chicken broth
  • 1/4 cup (60ml) fresh lemon juice (about 1-2 lemons)
  • 4 tablespoons (60g) unsalted butter
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Flatten the chicken breasts to even thickness using a meat mallet and season with salt and pepper on both sides.
  2. In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, place the breadcrumbs.
  3. Dredge each chicken breast in flour, shaking off excess. Dip in beaten eggs, ensuring they're fully coated. Coat with breadcrumbs, pressing gently.
  4. In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add chicken breasts in batches, cooking until golden brown (about 3-4 minutes per side).
  5. In the same skillet, sauté garlic until fragrant. Deglaze with white wine, scraping up browned bits, and let it reduce by half. Add chicken broth and lemon juice, allowing to simmer.
  6. Stir in remaining butter until melted and combined. Return chicken to skillet, coating with sauce and heating through. Garnish with fresh parsley before serving.