Ingredients
2large chicken breasts,boneless and skinless, cut in half horizontally to make 4 fillets
2large eggs
¼cupParmesan cheese,finely grated
2tbsplemon juice,freshly squeezed
¼cupflour
2tbspunsalted butter
4tbspolive oil
8garlic cloves,crushed
½cupdry white wine,optional
¾cupchicken broth
1cuphalf and half,or heavy cream or thickened cream
½tspblack pepper,cracked
½tspsalt,add more to suit your tastes
¼cupfresh parsley,chopped
½lemon,juiced
2tspparsley,extra, to garnish
Preparation
Pound each fillet to ½-inch thick, if needed.
Beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt and some black pepper in a shallow bowl.
To another shallow bowl, add the flour and season with salt and pepper. Mix with hands.
Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying, dredge the fillets in the flour first, coating completely, then coat in the egg wash.
Allow any excess egg mixture to drip off, then fry fillets in batches of two if needed for about 4 minutes each side until nice and golden brown. Place each cooked fillet on a paper towel lined plate.
To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. Add in the white wine, chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally.
Reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper, as desired.
Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for 2 minutes.
Serve the chicken and sauce together over rice or pasta and vegetables, if desired. Garnish with extra parsley.
