Ingredients

Instructions

  1. Flatten each chicken breast by pounding gently with a flat meat mallet (Hint - pound chicken inside a Ziploc bag - no mess!). Sprinkle flattened breasts with salt and pepper. Then dredge chicken in flour; shake off excess.
  2. Heat butter and oil over HIGH heat; just before butter starts to brown, add the chicken pieces and saute quickly to brown, about 3 minutes. Flip and brown other side (3 more minutes). It doesn't need to be totally cooked through because it will cook more in the sauce later.
  3. Remove chicken to platter but leave all browned bits in the skillet.
  4. Add wine to browned bits in skillet and boil to reduce wine by almost half (about 3 minutes). Add chicken broth and bring to a boil.
  5. In a small bowl, whisk together egg and lemon juice. Stir egg/lemon mixture into simmering wine and broth, whisking constantly until sauce is smooth and a little thickened (about 2 minutes). It will thicken more when you put in the chicken breasts which have a flour coating.
  6. Add chicken and any juices back into the sauce; allow to simmer about 5 minutes until chicken is cooked through, turning chicken once. Add chopped parsley.
  7. Place chicken on platter and pour sauce over top; garnish with lemon slices and additional parsley sprigs.
  8. HINT: Please use FRESH lemons and parsley; it has a big impact on the flavor of the dish, and besides, no aspiring Italian chef would consider using otherwise!