Description
A classic Italian-American dish with lightly battered chicken simmered in a lemony white wine sauce. Bright, buttery, and restaurant-worthy!
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup all-purpose flour
3 large eggs
¼ cup milk
¼ cup grated Parmesan cheese
¼ cup olive oil
¼ cup unsalted butter
1 cup chicken broth
½ cup fresh lemon juice
¼ cup dry white wine
2 tablespoons chopped fresh parsley
Instructions
Pound the Chicken: Place chicken breasts between two sheets of plastic wrap and pound to even thickness.
Season: Sprinkle chicken with salt and pepper.
Prepare Dredging Stations:
Add flour to a shallow dish.
In another dish, whisk eggs, milk, and Parmesan together.
Dredge and Dip:
Coat chicken in flour, shake off excess.
Dip into egg mixture, letting excess drip off.
Pan-Fry:
In a large skillet, heat olive oil over medium-high.
Cook chicken 3–4 minutes per side until golden. Remove and set aside.
Make Sauce:
In the same skillet, melt butter.
Stir in chicken broth, lemon juice, and white wine. Scrape any browned bits.
Simmer until slightly reduced.
Finish:
Return chicken to pan and simmer in sauce for about 5 minutes, until fully cooked.
Transfer to a platter and spoon sauce over the top.
Garnish with chopped parsley.
Notes
Use gluten-free flour for a gluten-free version.
Add capers to the sauce for a briny touch.
A splash of heavy cream can create a richer, creamy sauce.
Add red pepper flakes for subtle heat.
Substitute chicken with veal or pork cutlets for variation.
Serve with pasta, mashed potatoes, or crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Pan-Frying, Simmering
- Cuisine: Italian-American
