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Categories:
chicken vegetable oil flour salt black pepper eggs unsalted butter white wine chicken broth lemon juice lemon parsley
Viewed: 49 - Published at: 3 years agoIngredients
- 4 large boneless skinless chicken breast halves (2 lb total)
- 12 cup vegetable oil
- 1 cup all-purpose flour
- 34 teaspoon salt
- 12 teaspoon black pepper
- 3 large eggs
- 14 cup unsalted butter
- 12 cup dry white wine
- 12 cup low sodium chicken broth
- 3 tablespoons fresh lemon juice, plus
- 1 whole lemon, thinly sliced
- 14 cup chopped fresh flat-leaf parsley
Method
- Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
- While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
- Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess.
- Lightly beat eggs in another shallow bowl.
- When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total.
- Transfer to a plate lined with paper towels and keep warm, loosely covered with foil.
- Fry remaining chicken in same manner.
- Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides.
- Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes.
- Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Spoon sauce over chicken and top with lemon slices.
- To Thicken Soup:.
- Add 1 Tbsp cornstarch mixed with water to broth mixture.
