Description
A simple yet elegant chicken dish sautéed in a bright lemon and butter sauce, perfect for family dinners or entertaining.
Ingredients
Scale
- 2 split boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper (to taste)
- 1/2 cup all-purpose flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- Olive oil (for cooking)
- 3 tablespoons unsalted butter (room temperature, divided)
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup dry white wine
- Lemon halves reserved
- Lemon slices (for serving)
- Chopped fresh parsley (for serving)
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Flatten chicken breasts between two sheets of parchment or plastic wrap to about 1/4-inch thick; season with salt and pepper.
- Set up dredging stations with flour, beaten egg, and bread crumbs on separate plates.
- Coat chicken pieces in flour, then dip in egg, and coat with bread crumbs.
- Heat 1 tablespoon of olive oil in a large sauté pan over medium-low heat; add chicken and cook for about 2 minutes per side until golden brown.
- Transfer chicken to the lined sheet pan and bake for 5–10 minutes until cooked through (internal temperature of 165°F).
- In the same sauté pan, melt 1 tablespoon of butter and add lemon juice, wine, lemon halves, salt, and pepper; boil for 2 minutes to reduce sauce.
- Off heat, swirl in remaining 2 tablespoons of butter until melted.
- Plate chicken, spoon lemon sauce on top, and garnish with lemon slices and parsley.
Notes
For best flavor, use fresh ingredients and adjust seasonings to taste. Can be customized with different proteins or veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg