- 4 skinless, boneless, chicken breasts (about 1 and 1/2 pounds)
- 1 and 1/2 cup of flour
- Kosher salt and freshly ground black pepper
- 1 teaspoon of seasoned salt
- 2 tablespoons of parmesan cheese
- 4 large eggs
- 3 tablespoons water
- 1/4 cup olive oil
- 1/2 lemon, with rind, cut in thin rounds
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 lemon, juiced
- 2 tablespoons butter
- 1/4 cup chopped flat-leaf parsley
- 1 lb of Linguine (optional) or serve over rice.
If serving with rice or linguine start a pot of salted water and let come to a boil. Add the pasta or if cooking rice follow instructions on package.
Take the chicken and slice it into 3 cutlets if they are thick and pound them out so they are flat. Take the salt and pepper and season each piece of chicken well.
Take the flour and seasoned salt mix together, take the eggs and the water and make an egg wash. Take the olive oil and heat it in a pan.
Take each piece of chicken and put it in the egg wash and then the flour mix, make sure you shake the extra flour off. Put inside the pan and fry for about 2 minutes on each side. Take out and put aside until all the chicken is done being fried.
Take the remainder of what is in the pan and add the wine, broth ,lemons, juice of half a lemon and also the parsley. Cook for about two minutes, add the butter, I take the butter and put it in my hands and rub flour all over it and put it in the pan. This should become thick if it isn’t add a little more flour. I take one piece of a chicken at a time and add back to the pan and get it coated with the sauce.
I take the pasta and place on a large serving dish, place a piece of chicken on top and when you have all the chicken on top pour the remainder of the sauce on top with the lemon slices, sprinkle with the parmesan cheese and enjoy!