Ingredients
- 1/2 cup flour
- 2 eggs, beaten
- 2 Tbsp. whole milk
- 1 pound skinless, boneless chicken breast (butterfly for even cooking)
- 1/4-1/2 cup olive oil
- 1/2 cup white wine
- 2 cups chicken broth
- Salt and pepper to taste
- 3 Tbsp. Butter plus 1 Tbsp.
- 2 lemons, juiced
- 1 teaspoon cornstarch and water-to thicken mixture
- 1-2 Tbsp. Chopped fresh parsley
- Cooked pasta
Directions
- Dredge chicken with flour, then into beaten egg and milk mixture and then into a large heated skillet.
- Saute chicken one side down for about 4 minutes per side.
- Remove from pan and set aside.
- Drain oil from pan and deglaze with white wine, lightly removing the fond.
- Add the butter, chicken broth, lemon juice and bring to a boil cooking until the sauce reduces.
- Stir in the cornstarch mixture and cook another minute or two until sauce thickens slightly.
- Season with salt and pepper.
- Sauce should be lemony, but not salty.
- Reduce the heat and add cooked pasta to the sauce, tossing until well coated.
- With tongs remove the pasta to a plate and add the chicken to the skillet with the remaining sauce and simmer into the sauce.
- Add the Tbsp. of butter and fresh parsley to the sauce at the end.
- With tongs place the chicken on top of pasta and pour remaining sauce over the chicken. Serve
Categories
EntreeItalianMeat