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How to make it

  • Flatten each chicken breast by pounding gently with a flat meat mallet.
  • Sprinkle flattened breasts with salt and pepper then dredge chicken in flour and shake off excess.
  • Heat butter and oil over high heat.
  • Just before butter starts to brown add chicken and saute quickly to brown about 3 minutes.
  • Flip and brown other side then remove chicken to platter but leave all browned bits in skillet.
  • Add wine to browned bits in skillet and boil to reduce wine by almost half about 3 minutes.
  • Add chicken broth and bring to a boil.
  • Meanwhile whisk egg thoroughly into lemon juice in a separate bowl.
  • Turn down heat in saute pan to low and stir egg lemon mixture into simmering wine and broth.
  • Whisk constantly until sauce is smooth and a little thickened about 2 minutes.
  • Stir chopped parsley into sauce.
  • Add chicken and any juices back into the sauce then allow to simmer 5 minutes.
  • Place chicken on platter and pour sauce over top then garnish with lemon and parsley sprigs.

Reviews & Comments 5

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  • gotmusicinme 5 years ago
    Will be trying this one soon. Looks intriguing...never used eggs in this way before.Thanx
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    " It was excellent "
    chacha ate it and said...
    This recipe sounds delicious. It's a "soon to be made" recipe and I know my family and I will enjoy it.
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  • twotong 6 years ago
    Can't wait to try this one out.
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  • rekabla 6 years ago
    This sounds really goooood!! Thanks!
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    " It was excellent "
    debwin ate it and said...
    This recipe sounds fabulous and easy too, I love lemon chicken. I will be trying this very soon. Deb.
    Was this review helpful? Yes Flag

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