A delightful chicken dish with a tangy lemon and white wine sauce, perfect for a quick yet elegant meal.
Pound the chicken breasts to an even thickness using a meat mallet, placing them in a Ziploc bag to avoid mess.
Pounding the chicken ensures even cooking and tenderizes the meat.
Season the chicken with salt and pepper on both sides.
Seasoning the chicken before cooking enhances its flavor.
Dredge the chicken in flour, shaking off any excess.
Coating the chicken in flour helps create a light crust and thickens the sauce.
Heat butter and olive oil in a skillet over medium-high heat until hot.
Using a combination of butter and oil prevents the butter from burning.
Cook the chicken in the skillet until golden brown on both sides, about 3 minutes per side. Remove and set aside.
Avoid overcrowding the skillet to ensure even browning.
Deglaze the skillet with white wine, scraping up any browned bits, and let it reduce by half.
Reducing the wine concentrates its flavor and adds depth to the sauce.
Add chicken broth to the skillet and bring to a simmer.
Simmering the broth enhances its flavor and integrates it with the wine.
Whisk together the egg and lemon juice in a small bowl.
Whisking the egg and lemon juice thoroughly prevents curdling.
Gradually stir the egg mixture into the skillet, whisking constantly until the sauce thickens.
Adding the egg mixture slowly prevents it from scrambling.
Return the chicken to the skillet and simmer in the sauce for 5 minutes, turning once.
Simmering the chicken in the sauce allows it to absorb the flavors.
Garnish with fresh parsley and serve the chicken with the sauce poured over.
Fresh parsley adds a burst of color and flavor to the dish.
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