I’m lucky enough to be married to a guy who loves to cook. And he’s improved his skills greatly in the 13 years we’ve been married – I can remember when we met his cooking ability was limited to chili and beef stew, and neither was particularly good.
Paul has been making a variation of this recipe for years, and it’s become one of my favorites. Very simple to make and quite elegant. We tossed some gnocchi in with the sauce at the end (which can be easily doubled) and served it alongside.
recipe courtesy Epicurious
4 large skinless boneless chicken breast halves (2 lbs. total)
1/2 c. vegetable oil
1 c. all-purpose flour
3/4 tsp. salt
1/2 tsp. black pepper
3 large eggs
1/2 stick (1/4 c.) unsalted butter
1/2 c. dry white wine
1/2 c. low-sodium chicken broth
3 tbsp. fresh lemon juice plus one whole lemon, thinly sliced
1/4 c. chopped fresh flat-leaf parsley
Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4-inch thick.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.
Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subside. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Spoon sauce over chicken and top with lemon slices.