Chicken Limone... lightly pan fried chicken in a delicious buttery and lemony sauce. So quick and delicious and perfect for a quick dinner! -for the chicken- 4 chicken breasts, butterflied & thinly pounded out, seasoned w/ 1tbsp garlic salt (you will have 8 pieces after) 3 eggs, whisked and seasoned w/ 1tbsp chopped parsley, 1tbsp freshly grated parmesan cheese, 1/2tsp salt and pepper 1/2 cup flour, seasoned with 1/2tsp salt and pepper 2-3tbsp olive oil 2tbsp butter -for the sauce- 1/2 cup white wine (I used sauvignon blanc - any dry white is fine) 1 cup chicken broth/stock 4 garlic cloves, minced 1tbsp flour Juice of 1 lemon 1/4 cup chopped parsley 2tbsp butter Salt and pepper, to taste if needed 1. Slice all chicken breast in half and butterfly. Pound out until thin. Season with garlic salt. 2. Dip chicken breast in seasoned flour then seasoned, whisked egg. 3. In a deep pan, add oil and butter until melted. Fry chicken on each side until golden brown, about 2-3 minutes. Continue until all chicken is fried. Remove from pan and set aside. 4. Once done frying all chicken, in the same pan, add garlic, wine, chicken broth, and lemon juice to deglaze pan. 5. Add butter and flour and whisk. Cook sauce on low for 10 minutes until it slightly thickens. Add more flour if it seems thin. 6. Return chicken back to the pan and add parsley. Cook for another minute or two. Enjoy!
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