Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, pounded to ¼-inch thickness
  • ½ cup (65g) all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 3 large eggs, lightly beaten
  • ¼ cup (60ml) whole milk
  • 3 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • ½ cup (120ml) dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • ½ cup (120ml) chicken broth
  • ¼ cup (60ml) freshly squeezed lemon juice (from about 2 lemons)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Pound chicken breasts to even thickness, season with salt and pepper.
  2. Place flour in one dish, and whisked eggs/milk in another.
  3. Dredge chicken in flour, then dip in the egg mixture.
  4. Heat oil and butter in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 3-4 minutes per side. Remove and keep warm.
  5. Melt butter in the same skillet. Add garlic and sauté until fragrant (about 30 seconds).
  6. Pour in white wine and deglaze the pan, scraping up any browned bits. Reduce slightly.
  7. Stir in chicken broth and lemon juice. Simmer until the sauce thickens slightly.
  8. Swirl in a knob of butter (optional, for extra richness).
  9. Spoon sauce over chicken, garnish with parsley, and serve with lemon wedges.