2Largeboneless skinless chicken breastsSliced horizontally to make four thin pieces
¾CupAll Purpose Flour
½teaspoonGround Black Pepper
½cupDry White Wine
1 ½cupsChicken Broth
1TablespoonMinced Fresh ParsleyOPTIONAL FOR GARNISH
In a shallow bowl, whisk together eggs and milk; set aside. In a second bowl, combine flour, salt, and pepper.
Heat 2 tablespoons butter and oil in a large skillet set over medium heat. Press chicken into flour mixture, then through beaten egg, allowing excess egg to drip off into bowl.
Dredge chicken through flour once again, shaking off excess flour. Reserve 1 tablespoon leftover flour.
Place chicken in hot skillet and cook 3 to 4 minutes on each side until golden brown. Transfer to a plate to rest.
Pour white wine into skillet and deglaze, scraping brown bits from the bottom with a wooden spoon. Allow wine to reduce slightly for 1 to 2 minutes, then whisk remaining butter, broth, lemon juice, and reserved flour into skillet.
Reduce heat to medium-low and return chicken to skillet, topping each with a slice of lemon. Simmer 2 to 3 minutes, spooning sauce over chicken frequently, until it is heated through. Season with salt and pepper, if desired, and garnish with parsley before serving alone or with rice or pasta.
Serve this chicken with your favorite pasta, tossed in olive oil or butter. Or, it's also great over mashed potatoes.
Store leftovers in a sealed container in the refrigerator for up to 3 days.
Leftovers can also be frozen for up to 3 months. Thaw and reheat gently in a large skillet, over medium heat before serving.