This is one of those classic dishes of sauteed chicken cutlets in a sauce. There is Chicken Francese, Chicken Piccata and Chicken Marsala, not to mention or leave out alla Carciofini (with artichokes and one of my favorites!) This dish is homey and comforting, served steaming hot it makes it to the dinner table quickly and easily and comes across as a guest worthy entrée!
Kosher salt and freshly ground pepper
½ cup all purpose flour
½ cup chicken broth
¼ cup white wine
2 to 3 tablespoons fresh lemon juice
3 tablespoons butter
3 tablespoons olive oil
Fresh parsley chopped and lemon wedges
Using two plates to create a breading station, beat eggs seasoned with salt and pepper in one plate and flour into other plate. Measure broth, wine and lemon juice in a bowl.
Heat olive oil and butter in large skillet over medium heat. Dip chicken cutlets into flour and then egg mixture and add to pan. Do not overcrowd pan. Cook for 2-3 minutes per side or until golden brown. Remove chicken to plate to keep warm and continue with remaining cutlets.
When all the chicken is done, add the broth mixture to the pan. Bring to boil, scraping up bottom, reduce heat slightly and continue to cook sauce until slightly thicken. Stir in chopped fresh parsley and return chicken to skillet. Turn chicken in sauce to heat up well and serve immediately with lemon wedges on the side.