Ingredients:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 eggs, beaten
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1/4 cup butter
1 cup chicken broth
1/2 cup white wine
1/4 cup lemon juice
Fresh parsley, chopped
Salt and pepper to taste
Directions:
Season chicken breasts with salt and pepper. Dredge in flour, dip in beaten eggs mixed with Parmesan cheese.
In a large skillet, heat olive oil over medium-high heat. Cook chicken until golden brown and cooked through, about 4 minutes per side.
Remove chicken from skillet and set aside.
In the same skillet, melt butter. Add chicken broth, white wine, and lemon juice. Bring to a simmer.
Return chicken to the skillet and cook for another 5 minutes, until sauce thickens.
Garnish with chopped parsley and serve hot.
Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins
Kcal: 400 | Servings: 4