There are so many chicken recipes surfing around on the net and in cookbooks, so when I run across one that I find interesting, I pull out my pots and pans and give it a whirl. I’ve actually met folks who say they don’t eat chicken and not because they are vegetarian or animal rights activist. They just don’t like chicken.

I grew up on yard bird and chicken was a standard Sunday meal which was the equivalent of a steak dinner to us. In other words, Sunday just wasn’t Sunday without chicken after church. This recipe originated from one of my favorite chefs, Ina Garden and can be found here. I added my own spin on the recipe and I hope this one will be a great addition to your collection and a twist on the all-time favorite bird.

Enjoy,

MJ

Ingredients:
• 4 skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 extra-large egg
• 1 tablespoon water
• 1 cup seasoned dry bread crumbs
• Good olive oil
• 3 tablespoons unsalted butter, room temperature, divided
• 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
• 1/2 cup dry white wine
• Sliced lemon, for serving
• Chopped fresh parsley leaves, for serving

Directions:
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1teaspoon salt, and 1/2 teaspoon of pepper in a shallow plate. In a second plate, beat the eggs and 1tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Repeat for the other two breast. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
Optional:
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.