This is one of our very favorite dinners!! Yum!!
4 split (2 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 extra-large eggs
1 ½ cups seasoned dried bread crumbs
Good olive oil
3 tablespoons unsalted butter at room temperature
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
½ cup dry white wine
Sliced lemon, for serving
Chopped fresh flat-leaf parsley, for serving
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to ¼- inch thick. (I sliced two chicken breasts in half lengthwise and then pounded thin.) Sprinkle both sides with salt and pepper.
Mix the flour, 1 teaspoon salt, and ½ teaspoon of pepper on a shallow plate. In a second plate, beat the eggs and 1 tablespoon water together. Place the breadcrumbs 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 2 tablespoons olive oil in a large sauté pan over medium to medium-low heat. Add 2 chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan while you cook the rest of the chicken. Heat more olive oil in the sauté pan and cook the second 2 chicken breasts. Place them on the same sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the sauté pan with a dry paper towel. On medium heat, melt 1 tablespoon of the butter and then add the lemon juice, white wine, the reserved lemon halves, ½ teaspoon salt, and ¼ teaspoon pepper. Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate, spoon on the sauce, and serve with sliced lemon and a sprinkling of fresh parsley.
Recipe origin: Barefoot Contessa at Home