Source: Ina Garten, Food Network
Food Group: Poultry
|3 Boneless, skinless chicken breasts|
|Kosher salt and freshly ground black pepper|
|1/2 cup(s) Flour|
|1 Extra-large egg|
|1/2 tablespoon(s) Water|
|1/2 cup(s) Seasoned dry breadcrumbs|
|3 tablespoon(s) Unsalted butter, room temperature, divided|
|1/3 cup(s) Freshly squeezed lemon juice (2 lemons), lemon halves reserved|
|1/2 cup(s) Dry white wine|
|Sliced lemon, for serving|
|Chopped fresh Italian parsley leaves, for serving|
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 3-4 T olive oil in a large saute pan over medium to medium-high heat (enought oil to coat the bottom of the pan). Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.