Tuscan Chicken In Lemon-wine Sauce (scaloppine Al Limone)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 2 tablespoons flour
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup wine
• 1/2 cup chicken broth (or water and bullion cube)
• 1/4 cup fresh parsley, chopped
• 1 large egg, well beaten
• 1/4 cup fresh lemon juice, freshly squeezed

Recipe

• 1 flatten each chicken breast by pounding gently with a flat meat mallet (hint - pound chicken inside a ziploc bag - no mess!). sprinkle flattened breasts with salt and pepper. then dredge chicken in flour; shake off excess.
• 2 heat butter and oil over high heat; just before butter starts to brown, add the chicken pieces and saute quickly to brown, about 3 minutes. flip and brown other side (3 more minutes). it doesn't need to be totally cooked through because it will cook more in the sauce later.
• 3 remove chicken to platter but leave all browned bits in the skillet.
• 4 add wine to browned bits in skillet and boil to reduce wine by almost half (about 3 minutes). add chicken broth and bring to a boil.
• 5 in a small bowl, whisk together egg and lemon juice. stir egg/lemon mixture into simmering wine and broth, whisking constantly until sauce is smooth and a little thickened (about 2 minutes). it will thicken more when you put in the chicken breasts which have a flour coating.
• 6 add chicken and any juices back into the sauce; allow to simmer about 5 minutes until chicken is cooked through, turning chicken once. add chopped parsley.
• 7 place chicken on platter and pour sauce over top; garnish with lemon slices and additional parsley sprigs.
• 8 hint: please use fresh lemons and parsley; it has a big impact on the flavor of the dish, and besides, no aspiring italian chef would consider using otherwise!