Lemon Chicken With White Wine And Parsley Easy

Name: Lemon Chicken With White Wine And Parsley Easy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves (about 1 1/2 pounds total); 1 cup all-purpose flour, for dredging; kosher salt; fresh ground black pepper; 4 large eggs; 1/4 cup extra virgin olive oil; 1/2 lemon, thinly sliced into rounds; 1/2 cup dry white wine, such as pinot grigio; 1 cup chicken stock; 1/2 lemon, juice of; 2 tablespoons unsalted butter; 1/4 cup chopped fresh flat-leaf parsley

Servings: persons

4 boneless skinless chicken breast halves (about 1 1/2 pounds total)
1 cup all-purpose flour, for dredging
kosher salt
fresh ground black pepper
4 large eggs
1/4 cup extra virgin olive oil
1/2 lemon, thinly sliced into rounds
1/2 cup dry white wine, such as pinot grigio
1 cup chicken stock
1/2 lemon, juice of
2 tablespoons unsalted butter
1/4 cup chopped fresh flat-leaf parsley

1
Preheat oven to 200u00b0F.
2
Place chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet or the bottom of a heavy saucepan to about 1/4-inch thick.
3
Put flour in shallow platter and season with fair amount of salt and pepper. Mix with fork to distribute seasoning.
4
In wide bowl, beat eggs with 3 tablespoons water to make an egg wash.
5
Place oil in large skillet and heat over medium-high heat until hot.
6
Dredge chicken in seasoned flour, and pat off excess. (Reserve flour.) Dip chicken in egg wash to coat completely, letting excess drip off. Add chicken to hot oil and fry about 2 minutes on each side, or until golden, turning once.
7
Remove cutlets to a large platter (in a single layer) and place in oven to keep warm.
8
Now toss the lemon slices into pan and cook for a minute or two, until fragrant.
9
Add wine, stock and lemon juice, and simmer 5 minutes to reduce sauce slightly.
10
Roll the pat of butter in the seasoned flour and add to skillet. This will help thicken sauce. Stir or whisk to emulsify and dissolve flour.
11
Reduce heat to medium-low and return chicken to pan. Fish out lemon slices with tongs and place on top of chicken.
12
Simmer the whole thing gently for about 2 minutes to heat chicken through.
13
Season with salt and pepper and garnish with chopped parsley before serving.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves (about 1 1/2 pounds total), 1 cup all-purpose flour, for dredging, kosher salt, fresh ground black pepper, and more.

Yes, Lemon Chicken With White Wine And Parsley Easy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!