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1
In a mixing bowl, mix eggs with salt, pepper, garlic powder, and lemon zest.
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2
In a large non-stick skillet, put olive oil and swish around so it covers the entire bottom of the pan.
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3
Heat on low
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4
While the oil heats, put as many chicken pieces into the mixing bowl as you can.
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5
Let sit until all the egg mixture is absorbed.
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6
Place chicken in skillet.
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7
Heat on medium for 3-5 min.
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8
Then flip over with a spatula.
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9
Flip carefully so as not to lose the egg batter.
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10
Keep flipping every 5 min until golden brown.
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11
Check that the chicken is fully cooked by cutting the fattest part.
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12
If it is white, the chicken is cooked.
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13
If it is pink or red, the chicken needs more time.
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14
Remove cooked chicken and place on a plate and reduce the pan's heat to low.
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15
(For sauce.
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16
If not using sauce, recipe is done at previous step.)
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17
Add garlic to pan and stir.
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18
Let sit until garlic starts to turn brown (about a minute)
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19
Deglaze the garlic with white wine.
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20
Stir and let sit for a few minutes so the wine cooks off.
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21
Add chicken broth and lemon juice.
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22
Stir.
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23
Then add flour- the more flour, the thicker so add to desired consistency.
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24
Then turn off heat.
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25
Pour sauce over chicken.
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26
Serve and enjoy.
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27
Delicious with spaghetti squash.
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28
Leftovers last in fridge for 5-7 days.
