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1
Trim chicken breasts of any fat.
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2
Take each breast and flatten it out with a mallet.
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3
If the breasts are very thick, you will want to filet them before pounding them out thin.
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4
I had four thick breasts, which I had to filet and then pound out thin.
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5
Set the chicken to the side and then prepare your work station for dipping and flouring.
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6
Crack the eggs into a shallow bowl and beat together well.
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7
You can add a teaspoon of cool water to the eggs to help thin them out a bit.
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8
In a separate shallow bowl, add your flour and season with your salt and pepper.
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9
Stir to combine.
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10
Dip each chicken breast first in the flour, then the egg, and then the flour again, pressing to make sure you get a nice even coat.
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11
Set each breast on a plate until you finish dipping and breading each one.
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12
Set the oven to 350 degrees.
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13
In a non-stick skillet, add 2 tablespoons of olive oil and set the heat to medium.
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14
Once hot, add two chicken breasts at a time and cook until just done on each side.
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15
You want them to be a very light golden brown.
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16
We are not looking for a deep brown color to these.
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17
Continue adding 2 tablespoons of olive oil for each 2 chicken breasts you brown.
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18
Cook each breast until just about done.
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19
Remove to a casserole dish and continue browning each chicken breast.
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20
Once you are done, place the casserole dish with the chicken in the oven uncovered and allow to cook for 10 12 minutes.
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21
Meanwhile, wipe out the skillet with some paper towels.
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22
You dont want to clean the pan completely, but you do want to remove all that flour that has browned in the bottom.
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23
You wont remove the flavor by doing this, but you will allow yourself to have a nice lemon colored sauce.
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24
Set the burner to medium heat and pour in your chicken broth.
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25
Add some salt and pepper if you feel it needs it.
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26
Squeeze in the juice of two lemons.
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27
Bring to a bowl and then quickly whisk in about 1 teaspoon of flour.
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28
Add in the butter and whisk again.
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29
Turn the heat down to simmer and allow to reduce to almost half.
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30
Once the sauce is done, add the chopped fresh parsley and stir.
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31
Set the chicken breasts out on a rimmed platter or baking dish, and pour the sauce all over the top of each breast.
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32
Take your last lemon and slice it thin, with the skin on.
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33
Place pieces of sliced lemon across the whole dish and serve.
