INGREDIENTS

1. 4boneless skinless chicken breast halves
2. 1/4teaspoonsalt
3. 1/8teaspoonfresh ground pepper
4. 2tablespoonsflour
5. 1tablespoonbutter
6. 1tablespoonolive oil
7. 1/2cupwhite wine
8. 1/2cupchicken broth(or water and bullion cube)
9. 1/4cupfresh parsley, chopped
10. 1egg
11. 1/4cupfresh lemon juice, freshly squeezed

DIRECTIONS

1. Flatten each chicken breast by pounding gently with a flat meat mallet (Hint – pound chicken inside a Ziploc bag – no mess!).If the chicken breasts are thick, slice them almost to one edge and open up before flattening (butterfly technique).
2. Sprinkle flattened breasts with salt and pepper.Then dredge chicken in flour; shake off excess.
3. 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).HINT – surround your saute pan with strips of foil and you won’t have to clean the spatters that would normally get on your stove (see photo included).
4. Remove chicken to platter but leave all browned bits in the skillet.
5. 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.
6. Meanwhile, whisk egg thoroughly into lemon juice in a separate bowl.Turn down heat in saute pan to LOW and 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.
7. Stir chopped parsley into sauce.
8. Add chicken and any juices back into the sauce; allow to simmer about 5 minutes until chicken is cooked through, turning chicken once.
9. Place chicken on platter and pour sauce over top; garnish with lemon slices and additional parsley sprigs.
10. 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!