How to make it

  • Flatten the chicken with a meat mallet to 1/4 inch thickness
  • Beat the eggs in a large bowl, set aside.
  • Put the oil in a large frying pan, enough to cover about half the chicken when it is laid flat in the pan, heat the oil until it is hot enough to fry.
  • Coat the chicken in flour, then egg, then fry immediately. Make sure it does not stick to the bottom of the pan.
  • Remove the chicken from the oil after it has a lightly browned and crisp coating, it is not necessary to cook it all the way through as it will be baked off later.
  • In a medium sauce pan, melt the butter, and add flour to make a roux until the mixture reaches the right consistency. It will look like wet sand.
  • Add the chicken stock a little at a time, whisking the to combine throughly after each addition.
  • Add in the wine, lemon juice, and seasonings.
  • Place the chicken in a baking dish and pour the sauce over top. Cover and bake in a 400 degree oven for 20 minutes. Serve over pasta of your choice.

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  • Buffkg 10 years ago
    Can I prepare the chicken and sauce 1-2 days before baking and serving?
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