Description
A delicious and quick Italian dish featuring crispy chicken breast and a tangy lemon sauce, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 3 large eggs
- 1/4 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1/2 cup white wine (optional)
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with salt and pepper to taste.
- Dredge each chicken breast in flour, shaking off excess.
- Whisk together the eggs and Parmesan cheese until well combined.
- In a skillet, heat butter and olive oil over medium heat. Dip each chicken piece in the egg mixture and place it in the skillet. Cook for 3-4 minutes on each side until golden brown.
- Remove chicken from the skillet. Add chicken broth, white wine (if using), and lemon juice, bringing to a simmer while scraping up browned bits.
- Return chicken to the skillet and cook for an additional 5 minutes, spooning sauce over the chicken. Garnish with fresh parsley before serving.
Notes
Serve with pasta, rice, or a green salad. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 225mg