- 1-1.5 lbs of thin-sliced chicken breast (If you don’t have thin-sliced chicken breasts, feel free to use regular chicken breasts sliced in half or pound them until thin, a wine bottle works well lol)
- 3 eggs
- 2/3 cup dry white wine (I used Pinot Grigio)
- about 1 cup chicken stock (or bone broth for more flavor)
- juice of 1-2 lemons, depending on your preference
- 3 tablespoons butter
- lots of fresh parsley and capers
- olive oil
- Beat the eggs with a splash of water. Add eggs to a wide bowl.
- In another wide bowl, add flour and any seasoning you may like. I used lemon pepper and garlic powder.
- Dredge each piece of chicken in the flour first, then the egg, letting the excess drip off.
- Add oil to cover the bottom of a pan (it’s helpful to use one with sides to prevent splatter) and heat on medium/high heat.
- Add chicken to the pan, and cook on each side for a few minutes until golden, then flip and cook again. I like to cook mine to about 160 as they will continue cooking once taken off. Then add to a large platter.
- Roll the butter in flour. This will help thicken the sauce!
- In the same pan used to cook the chicken, add the butter (rolled in flour), lemon juice, white wine, and chicken stock and cook on medium/high heat until thickened and reduced. You can also add sliced lemons for more flavor to the sauce while it cooks.
- Add capers and fresh parsley to the sauce then pour on the chicken.