This is a very quick dish to cook, so make sure you have all your ingredients prepared, measured out, and ready to go before you begin.
INGREDIENTS:
2medium sized chicken breasts, halved horizontally to produce 4 thin breasts (cutlets.)
¼cupall purpose flour, seasoned with salt and pepper.
¼cupvegetable oil for frying.
¼cupdry white wine.Any dry white wine will do, but avoid the 'cooking wine' you find in the condiment section of grocery stores.
¼cupchicken stock or broth.
1lemon, juiced.
4tbspcold butter, cut into 1 tbsp. pieces.
2tspchopped parsley.
DIRECTIONS:
1
Heat skillet on medium-high, and add the oil.
Dredge the chicken cutlets in seasoned flour, add to the pan and cook the chicken until lightly browned on one side (around 2-3 minutes), then turn over to brown the other side for another 2-3 minutes until cooked through. It can be slightly underdone as the chicken will continue to cook from its own heat. Remove chicken from pan, and set aside, covering with foil to keep it warm.
2
Remove pan from heat (to prevent flare-up), add the white wine, stock and lemon juice. Return to heat quickly and simmer until liquid is reduced by about 1/3 of its original amount.
3
Remove pan from heat again, and add butter, 1 tbsp. at a time, swirling pan around gently until each piece of butter is melted before adding the next. Repeat until all the butter is melted.
4
Add the parsley and stir lightly to mix through.
5
Plate the chicken or transfer to serving dish and pour sauce over the top.
2medium sized chicken breasts, halved horizontally to produce 4 thin breasts (cutlets.)
¼cupall purpose flour, seasoned with salt and pepper.
¼cupvegetable oil for frying.
¼cupdry white wine.Any dry white wine will do, but avoid the 'cooking wine' you find in the condiment section of grocery stores.
¼cupchicken stock or broth.
1lemon, juiced.
4tbspcold butter, cut into 1 tbsp. pieces.
2tspchopped parsley.
Directions
DIRECTIONS:
1
Heat skillet on medium-high, and add the oil.
Dredge the chicken cutlets in seasoned flour, add to the pan and cook the chicken until lightly browned on one side (around 2-3 minutes), then turn over to brown the other side for another 2-3 minutes until cooked through. It can be slightly underdone as the chicken will continue to cook from its own heat. Remove chicken from pan, and set aside, covering with foil to keep it warm.
2
Remove pan from heat (to prevent flare-up), add the white wine, stock and lemon juice. Return to heat quickly and simmer until liquid is reduced by about 1/3 of its original amount.
3
Remove pan from heat again, and add butter, 1 tbsp. at a time, swirling pan around gently until each piece of butter is melted before adding the next. Repeat until all the butter is melted.
4
Add the parsley and stir lightly to mix through.
5
Plate the chicken or transfer to serving dish and pour sauce over the top.
