2 lrg. eggs
1/4 C flour
2 T. vegetable oil
4 boneless skinless chicken breast halves 4 to 5 ounce each
1/2 tsp. salt
1/2 C chicken broth
1/2 C. white wine
1/4 lemon juice
1/4 C. butter cut (no substitutions)
1 T. chopped fresh parsley
Freshly ground pepper to taste
Preheat oven to 300 degrees.
Beat eggs with a fork in a shallow pan. spread flour in another shallow pan.
Heat oil in a large skillet over medium high heat. Sprinkle chicken with salt. Dip each breast in flour, shaking off the excess, then dip in egg. Cook chicken 3 minutes per side until golden. Transfer chicken to a plate; place in the oven to keep warm.
Discard oil from skillet. Add chicken broth, wine and lemon juice and bring to a boil. Boil for 6 minutes, until mixture is reduced to 1/3 cup. Remove pan from heat, whisk butter into the sauce, until slightly thickened. Stir in parsley and pepper. Makes 4 serving.