1 egg, beaten
juice of 1 lemon
1 C flour
4 boneless, skinless chicken breasts
2 T butter, separated
1 T canola oil
1 large or two small cloves garlic, minced
1 T flour
1/2 C Chicken stock
3/4 C white wine, preferably chardonnay
juice of 4 lemons
Zest of 2 lemons
Lemon slices
1. Put one cup flour in a shallow plate and beat one egg with juice of 1 lemon in shallow bowl. Dip chicken in flour, then egg mixture and flour again. Heat 1 T oil and 1 T butter in large skillet. Salt and Pepper the chicken and place in skillet. Cook through 5-6 minutes each side.
2. While chicken is cooking carmelize the lemon slices in a non stick pan, on med high until browned on each side (can skip this step, it just makes it look nice)
3. Take chicken out of skillet and place on plate. Clean pan and put 1 T butter in pan and heat over med. Add garlic and saute 1 minute, add flour and whisk. Brown for about a minute or two, and add chicken stock slowly and whisk, add wine and lemon juice and zest and whisk. Bring to simmer and add chicken breasts. Simmer 4 minutes on each side over med low heat. To serve, place one chicken breast, top with sauce and carmelized lemon slice.
juice of 1 lemon
1 C flour
4 boneless, skinless chicken breasts
2 T butter, separated
1 T canola oil
1 large or two small cloves garlic, minced
1 T flour
1/2 C Chicken stock
3/4 C white wine, preferably chardonnay
juice of 4 lemons
Zest of 2 lemons
Lemon slices
1. Put one cup flour in a shallow plate and beat one egg with juice of 1 lemon in shallow bowl. Dip chicken in flour, then egg mixture and flour again. Heat 1 T oil and 1 T butter in large skillet. Salt and Pepper the chicken and place in skillet. Cook through 5-6 minutes each side.
2. While chicken is cooking carmelize the lemon slices in a non stick pan, on med high until browned on each side (can skip this step, it just makes it look nice)
3. Take chicken out of skillet and place on plate. Clean pan and put 1 T butter in pan and heat over med. Add garlic and saute 1 minute, add flour and whisk. Brown for about a minute or two, and add chicken stock slowly and whisk, add wine and lemon juice and zest and whisk. Bring to simmer and add chicken breasts. Simmer 4 minutes on each side over med low heat. To serve, place one chicken breast, top with sauce and carmelized lemon slice.
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